A FALL FROM GRACE – WHAT HAPPENED TO CHEF ADRIANNE?

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Grant Miller

The rise was meteoric. Self-styled “A List Celebrity Chef” and Miami-local Chef Adrianne had everything going for her.  From a humble beginning at a small, west Kendall restaurant Chef Adrianne was all the rave during the pandemic.  Her hospitality company, Maximum Flavor Hospitality partnered with Rodney Barreto and Barreto Hospitality.  Together the two groups opened a flurry of new restaurants all over town.

First, they revived the beloved Red Fish Grill at Matheson Hammock Park as “Red Fish by Chef Adrianne”.  Almost simultaneously, her original restaurant, Chef Adrianne’s Vineyard and Wine Bar moved from its west Kendall location to a much larger space at the Palms in Town & Country. Less than a year later, the groups opened yet another restaurant on Miracle Mile named “Forte by Chef Adrianne”, which was billed as “genuine Italian cuisine”.  There was a fourth location in South Miami – Cracked by Chef Adrianne and there was even a TV Show!  It was whispered that it was “too much too soon”, but it sure seemed like Chef Adrianne was on top of the world.

Then, in an instant, everything changed.  Forte by Chef Adrianne was closed without warning.  After one short year in operation, the restaurant closed its doors in July of 2022.  Then the news broke that she was leaving her namesake Red Fish by Chef Adrianne as well.  Neither Chef Adrianne’s team nor the Barreto team would elaborate on the sudden separation other than to provide the typical canned, bland responses about it being time to go their separate ways.  There’s always more to a story…

And now, things have seemingly gotten even worse.  Yesterday news broke that at least one stop sale order was issued by a Health Inspector who visited Chef Adrianne’s Vineyard who found thirty-one (31) health violations including several involving dead and live roaches. As if the roaches were not enough, according to the report, a “stop sale [was] issued due to food not being in a wholesome, sound condition. Food stored in ice is used for drinks.”  Yikes!  A follow up inspection is also required.

What happened?  I don’t know but I hope Chef Adrianne gets it figured out, and fast.

For more information, go to https://www.local10.com/news/local/2023/01/23/dirty-dining-rodent-droppings-in-pan-found-in-thai-kitchen-2nd-time-ordered-shut/

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12 COMMENTS

  1. Thank you for taking the time to write about me. Shows you got paid because someone is really upset about my success, gratitude, and happiness. I did not Fall from grace. I FOUND MY GRACE. By the grace of God, I have never been happier, prouder, and more content than I am right now. I hope that your career takes you to a better place than this . I hope you use your platform to build up rather than tear down. In a world where you can choose to be anything, I hope you choose to be kind. In the end, I am so happy you wrote this because my community, my people, my fans came out to bat for me. I have never felt such an outpouring of love. While I am undeserving of so much love and support, it has only inspired me more to spend my life trying to earn the love and respect I have been shown. I wish you the best and hope to one day serve you. Maybe we can even sit and chat. Maybe one day you will think twice before writing something like this. God bless you, and thank you.

    All the best,
    Adrianne

  2. Sorry to see you have some individuals leave you negative comments. We now live in a society where people are allowed to bully in the name of silencing the ones that speak the true. I love Chef Adrianne’s food! But although she is a great chef it does not negate from the fact she is messing up. No matter how much you have on your plate, there is absolutely zero excuse for having any health violations. If you cannot keep a safe kitchen than you have no business owning a restaurant.
    Sorry but I will no longer be going to one of her restaurants.
    Thank you for your honest journalism, it is in short supply nowadays.

  3. It’s unfortunate that this article was written from such a negative perspective, with little deference to Chef Calvo’s many accomplishments, including her extensive charity work, her ability to bring destination fine dining on the map in a community of chain restaurants and her focus on growing her businesses over the past two decades, including keeping them open during an unprecedented pandemic. Anyone who knows Chef Calvo knows that she is here to stay as one of Miami’s most successful and enduring chefs and entrepreneurs.

  4. My wife and I had dinner at the restaurant on Jan. 20th and we found the food quality outstanding, along with great service. I’ve been there before and found no change in quality and service – 5 star !! Excellent Wine menu!!

  5. I’m going to have to seriously question this article; sorry but I’ll believe my lying eyes, ears and taste buds. I eat at this restaurant once, twice sometimes three times a month (it’s not super expensive but that ain’t cheap either) and it’s ALWAYS clean, ALWAYS delicious and ALWAYS impressive. There is no way in hell that a chef who puts that much attention into her restaurant, food, servers, staff, etc. just says: ‘oh well, I guess we can forget cleaning for a week or two.’ No way. I’ll be right back in a few days for another amazing meal. Hell outta here with that nonsense….

  6. Interesting this article was posted on the 24th. And WPLG Channel 10 updated the story ON 1/23 that the re-inspection and fixes were completed and the business is open again. The way this article reads is that it is still closed. Nice way to put a restaurant out of business

  7. I’ve met Chef Adrianne a few times and have frequented some of her restaurants. I do not know why a couple of them closed, but I’d be willing to bet that it had nothing to do with her dedication to her craft or the food she was delivering her patrons. I work with many restaurants, and between increased wages, lack of employees, increased cost of goods (in her case “high quality goods”), rents, and so on and so on, it has become nearly impossible to maintain a high quality operation in business long term. And when you own multiple locations, an uncommon slip up from either employees or management can cause a temporary oversight in what is normally an exemplary kitchen. This story actually reminded me I have to have a date night with my wife at Chef Adrianne’s Vineyard Restaurant and Wine Bar. I wish her (and all restaurants putting up the good fight) continued success and great fortunes!

  8. Such a shame you were paid to write this. Maybe try forming your own opinion and doing some research instead.

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