Construction is moving along at One Thousand Museum, the landmark Miami building by famed architect Zaha Hadid. Bisnow was recently allowed a sneak peek inside and some details on its culinary offerings. Courtesy of One Thousand Museum Mame Sow will create dishes for the Sky Lounge at One Thousand Museum.

Mame Sow, a native of Senegal who moved to New York when she was 11, has been brought on as the building’s culinary director. As such, she will plan and prepare seasonal menus to be served a few nights each week — the exact schedule will depend on what residents want — in the tower’s Sky Lounge, a triple-height venue complete with floor-to-ceiling windows and views of Biscayne Bay. “Before realizing my passion for cooking, I dreamt of becoming an architect and ironically, Zaha Hadid was one of my idols,” Sow told Bisnow. “Being able to play a small part in her vision for this tower and Miami feels like an entirely new dream.”

Bisnow / Deirdra Funcheon Workers at One Thousand Museum build a pool on an upper floor. Hadid, the first woman to receive the prestigious Pritzker Architecture Prize, died in 2016 while in Miami working on the project, but her firm has continued her legacy.  Sow graduated from New York’s French Culinary Institute and built her reputation with stints at Townhouse Restaurant Group (including Aquavit, Riingo, Merkato 55), Hotel Rivington and Spot Dessert Bar, and Norman Van Aken’s restaurant, Three, in Wynwood. Courtesy of One Thousand Museum Jason Kaye is the general manager of One Thousand Museum in Miami.

One Thousand Museum Residences General Manager Jason Kaye said the Sky Bar will be open only to residents and their guests, so it will likely be the hottest invite in town when the building opens in April. There’s also a juice bar adjacent to the spa and wellness center and a lobby breakfast bar with coffee and pastries — all of which is private as well. Units, which take up either a half floor or full floor, start at $5.85M.  Kaye said that because the building is expected to draw residents who travel frequently and occupy units only part of the year, there are operational challenges. “But that’s the beauty of it,” he said. “There will be no variability in service. We’ll have an exceptional level of service whether we’re preparing for one person or 80 people.”  The building was developed with space for a restaurant concept at ground level, designed to be open to the public. But so far, no tenant has been announced.

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