Formula 1 Miami Grand Prix 2024: Where To Eat And Drink At The Race

24.04.2024 - 20:49 / forbes.com / Ed Sheeran / Marc Anthony

From May 3 to 5, 2024, the Formula 1 Grand Prix will return to the Miami International Autodrome, for its third year— a 19-turn, 3.36-mile track, next to the Hard Rock Stadium. Last year, 270,491 fans were in attendance, and this year, more are to be expected— especially with the launch of the F1 Academy — the series created to develop and prepare female drivers, from the ages of 16 to 25, to progress to higher levels of motorsport competition.

Asides from the race, the action-packed affair will have live performances (Marc Anthony, Ed Sheeran and Kaytranada to name a few), and of course, plenty of food and beverage options. Over 65 restaurants and hospitality experiences will be at the campus this year, serving a variety of cuisines, most of them homegrown— an opportunity for visitors to experience local Miami flavors and culture.

James Beard award-winning chef Michael Schwartz of the Genuine Hospitality Group will be having two activations this year. At the Start/ Finish Suites, they will be offering the Brazilian-style seafood stew, moqueca; shrimp toast bánh mì; and brown butter lobster roll, to name a few. At the West Lawn, they will be serving an assortment of pizzas from Harry’s Pizzeria that include classic cheese, pepperoni and mushroom truffle; as well as cocktails like watermelon margarita and a cucumber vodka refresh. "I always appreciate involvement of representing the culinary landscape of Miami especially on such an international stage,” Schwartz shares.

An omakase at the race? Yes! At The Concours Club on Turn 3— James Beard-nominated chef Brad Kilgore will be doing a daily 30-minute seatings, serving up six courses that include blue fin tuna nigiri, torched salmon belly, Hokkaido uni with shoyu, to name a few. In addition, Kilgore will also be offering a buffet spread, which include a raw bar and a carving station, where he will be changing specials each day. “I believe food is best when it’s served fresh so we are taking a fresher approach and cooking à la minute for most of our offerings,” he shares. “At The Concours Club, we are famous for our burger, which we call the ‘Pit Stop Burger,’ as a member said he was willing to take a pit stop on his plane in order to eat it because he liked it so much. We will be cooking that burger with real Perigord Black truffle fries to order as our members will be able to order from their phones.” Kilgore will also be doing a pop-up with local favorite Wolf of Tacos during peak hours on both Saturday and Sunday.

This year, guests can expect three concepts from James Beard-nominated chef José Mendin will be showcasing three of his concepts this year: Pubbelly Sushi, June Burgers, and HitchiHaika— all of which will be located at the West Lawn Food