Pauline Miami

Pauline occupies the ground floor of The Shelborne By Proper at 1801 Collins Avenue. The seafood-forward restaurant opened inside the hotel’s roughly $100 million renovation in November 2025. Every dish leaving the kitchen is built around pristine seafood and prepared without seed oils. Culinary Director Abram Bissell writes that detail into the menu itself, rather than treating it as a footnote. The room seats 178 guests between an indoor dining room and an outdoor terrace. Food & Beverage Magazine’s coverage of the opening covers that room in detail. The kitchen leans on Caribbean and Latin technique layered over a classically French foundation. Pauline shares its street address with the wider Shelborne property. It keeps its own entrance, its own kitchen and its own reservation book, distinct from the hotel’s other restaurants and pool-deck service.

Abram Bissell’s Michelin-starred path to the Shelborne kitchen

Abram Bissell grew up in the Florida Keys. He then spent two decades in some of the most scrutinized kitchens in the country. He guided The Modern to two Michelin stars and held leadership roles at Eleven Madison Park and The NoMad. He then served as Executive Chef and Founding Partner of Principe in New York, and as VP of Culinary for the Sydell Group. He moved to Miami Beach after. At Pauline he applies that precision to a coastal, ingredient-driven menu, rather than a tasting-menu format. He pairs pristine raw-bar seafood with slow-cooked Caribbean and Latin dishes. The name itself is a tribute to Pauline Baker, wife of the mid-century cocktail writer Charles H. Baker Jr., whose travel journals also shape the drink list.

Bissell’s team also runs the kitchen for Little Torch, the adjoining cocktail lounge. The same pantry and prep line supply both rooms. Pauline serves a seafood-forward menu that blends Latin-Caribbean and coastal Florida influences under Culinary Director Abram Bissell.

Raw bar: cinco conchas, oysters and the $39 tower

The dinner menu opens with a raw section built for sharing. Options include East Coast oysters with passion fruit mignonette at $28 and Key West pink shrimp in coriander and jalapeño sauce at $34. Fluke tiradito with lemon agrumato and horseradish runs $32, and marinated scallops with yuzu, cashew and sorrel run $34. The showpiece is Cinco Conchas, a $39-per-person tower. It’s stacked with oyster, scallop, Key West pink shrimp, conch and snow crab over crushed ice.

A tuna ceviche with watermelon, red onion, cucumber and nasturtium rounds out the section. So does a conch salad finished with coconut leche and habanero ferment. Both land at $26 to $28. Diners can order nearly everything on this half of the menu a la carte. Diners can also combine dishes into the tower for a table of four or more.

Para la mesa: the $79 beef loin "Con Pan" and whole crispy red snapper

Large-format dishes carry the Caribbean-Latin thread furthest. The Beef Loin "Con Pan" at $79 arrives with oyster mushrooms and carne mechada alpimenton. It’s a deconstructed nod to the Cuban sandwich, plated as a steak course. The Whole Crispy Red Snapper for two costs $90. It comes with pineapple-tomato salsa, tarragon crema, salsa rosada, papas fritas, slaw and house hot sauce.

Lighter options include Grilled Black Bass with green papaya and coconut caldo at $48. A vegetarian Morel Mushroom Cou-Cou with corn, chayote squash and black truffle salsa runs $41. Smaller shareable plates from the Para Picar and Para Empezar sections run between $11 and $40. These include the $11 Johnny Cake with goat butter and wasakaka, Truffle Arroz Croquetas, and Charred Avocado. That makes it easy to build a full dinner without ordering a large-format centerpiece at all. Dinner at Pauline ranges from $11 for the Johnny Cake starter to $90 for the whole crispy red snapper for two, with most shared plates priced between $22 and $52.

Vegetarian, vegan and gluten-free plates cooked without seed oils

Pauline’s menu includes vegetarian, vegan and gluten-free selections, and guests are encouraged to inform their server of any dietary needs. Kitchen staff can point diners toward the Morel Mushroom Cou-Cou, Zucchini Blossom Dumplings and Spring Pea Salad. None require altering the seed-oil policy that already applies across the whole menu. Pauline’s own FAQ page confirms that every dish is prepared without seed oils, for a cleaner, more balanced result. That baseline makes Pauline one of the more dietary-transparent kitchens to open on Collins Avenue recently. It’s worth knowing before booking a table through the roundup of Miami Beach’s newest restaurants. Guests with allergies beyond the standard vegan, vegetarian and gluten-free labels should still flag them directly with their server. Don’t assume a substitution is automatic.

Dinner nights, walk-ins and booking through OpenTable

Pauline serves dinner Wednesday, Thursday and Sunday from 6:00 PM to 10:00 PM and Friday and Saturday from 6:00 PM to 11:00 PM, and it does not open Monday or Tuesday, a schedule confirmed on the restaurant’s own hours FAQ and unchanged since the November 2025 opening described by Food & Beverage Magazine. Reservations at Pauline can be made through OpenTable, and guests are encouraged to book through the OpenTable link to leave reviews and share feedback. The dining room, bar and terrace all draw from the same kitchen. The kitchen limits walk-in seats on Friday and Saturday nights. Guests planning a specific arrival time should reserve, rather than arrive cold.

Little Torch and the Charles H. Baker Jr. cocktail program

Pauline’s bar program is built around the recipes and travel journals of Charles H. Baker Jr., the mid-century writer the restaurant is named in tribute to through his wife Pauline. Signature drinks include the Mango Heat, mixing tequila, sherry and mango. Rotating punches also pour tableside from a cart in Pauline’s companion lounge, Little Torch. Little Torch shares the same marble bar and mid-century design language. Time Out Miami placed Pauline in its $$$$ pricing tier. It singled out the beverage program’s rare wines and Latin American spirits alongside the seafood-driven food menu.

The dining room, marble bar and pool-view terrace

Inside, banquette seating and woven armchairs surround a fireplace nook and a curated shelving wall of ceramics and books. Pauline’s own photo gallery shows the same room. Guests can also take a table on the outdoor terrace. It overlooks the Shelborne’s pool deck, not the ocean directly. That gives Pauline an outdoor seating option beyond the main dining room. The long marble bar shown on Pauline’s own menu page anchors the room’s cocktail service. Tall curtained windows and potted palms carry the hotel’s broader renovation through to the restaurant. Lighting stays low and warm through service. That deliberate choice keeps the raw bar’s ice-packed towers as the room’s brightest visual note.

Valet parking, wheelchair access and finding Pauline on Collins Avenue

Valet parking is available at The Shelborne By Proper. Public parking is also available nearby along Collins Avenue for guests who prefer to self-park. Pauline and its entrances, restrooms and dining areas are fully wheelchair accessible. That matches the standard set by the rest of the Shelborne’s renovation. The restaurant sits roughly a block west of the sand in Miami Beach’s mid-Collins corridor. It’s an easy add-on stop for anyone working through a broader directory of Miami Beach restaurants or a wider planning guide to visiting Miami Beach. Diners arriving by rideshare should ask for the Collins Avenue entrance, not the pool-deck side of the property.