Continuum Miami Beach and K’Far Brooklyn Unite for Exclusive Middle Eastern–Mediterranean Culinary Collaboration
- Miami Living Team
- 14 minutes ago
- 2 min read
Continuum, South Florida’s premier oceanfront condominium, launched its new season of culinary collaborations with an exclusive dinner at The Patio restaurant on November 6. The event treated residents to a gastronomic journey that fused Middle Eastern and Mediterranean flavors, bringing together the talents of The Patio’s Executive Chef Claudio Lobina and Chef Sam Levenfeld from Brooklyn’s acclaimed Israeli restaurant, K’Far.
Chef Claudio Lobina, Chef Sam Levenfeld and Rishi Idnani
The collaboration marked the first in a new series of guest chef events designed to elevate Continuum’s dining experience. The evening’s four-course menu featured signature dishes from both chefs, including Cheese Mousse with black truffle, Smoked Salmon with French onion labneh, Resek hummus, Babaganoush with Israeli pickles, and Raviolo with shrimp and ouzo butter sauce. Main courses featured stuffed Branzino and grilled lamb chops with pomegranate molasses, while a pistachio baklava dessert offered a sweet nod to traditional Tel Aviv cuisine.
Chef Mauro Sorgon, Chef Sam Levenfeld and Chef Claudio Lobina
“We’re thrilled to kick off the new season with one of Brooklyn’s most celebrated Israeli restaurants,” said Rishi Idnani, Managing Director at Continuum. “Our goal is to provide residents with world-class dining experiences that blend international influences with the refined Mediterranean touch of Chef Claudio Lobina. This collaboration with K’Far perfectly sets the tone for an exciting culinary season ahead.”
K’Far, meaning “village” in Hebrew, was founded by Chef Michael Solomonov, a four-time James Beard Award winner and creator of the renowned Laser Wolf restaurant. Inspired by Solomonov’s Israeli heritage, K’Far’s Brooklyn outpost inside the Hoxton Hotel opened in 2022, offering contemporary Israeli cuisine centered on charcoal-grilled dishes and authentic Middle Eastern flavors.
Chef Sam Levenfeld expressed his appreciation for the collaboration: “Before I cook, I study the food and the culture behind it. This dinner was about combining K’Far’s Israeli heritage with Italian craftsmanship. The result was a seamless blend of two rich culinary traditions, and I’m grateful to the Continuum team for this memorable evening.”
The event also marks the beginning of Continuum’s preparations for its seventh consecutive participation in the South Beach Wine & Food Festival, scheduled for February 2026, continuing its tradition of celebrating world-class cuisine and hospitality on Miami Beach.
Debbie Travin and Michael Travin
