The Rooftop at The Upside
2 reviews
–
915 Washington Avenue, Miami, FL 33139
–
Miami Beach
Private outdoor space
Up to 50
seats
Up to 200
standing
Venue offers catering
External catering not allowed
About this space
Lounge in the pool, bask on a daybed or watch a film in the outdoor movie screening area at our rooftop - accompanied by panoramic views of Miami Beach. The Upside is open to guests and private events.
The space is partially covered by a canopy painted with a brilliantly colored geometric mural by New York artist Edward Granger. A greenery enclosed dining area may be reserved for private gatherings, and the entire roof can be booked for events such as product launches. photo shoots. and birthday celebrations. Direct elevator access to the rooftop bar is available.
Prices
Sunday
2:00 pm –
10:00 pm
from
$10000
min. spend
Per session
2:00 pm –
10:00 pm
from
$10000
min. spend
Note:
Alcohol licence until 10:00 pm.
All prices include sales tax.
Groups of 50 and up 10,000 usd minimum do not include tips or tax.
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Monday
4:00 pm –
10:00 pm
from
$10000
min. spend
Per session
4:00 pm –
10:00 pm
from
$10000
min. spend
Note:
Alcohol licence until 10:00 pm.
All prices include sales tax.
Groups of 50 and up 10,000 usd minimum do not include tips or tax.
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Tuesday
4:00 pm –
10:00 pm
from
$10000
min. spend
Per session
4:00 pm –
10:00 pm
from
$10000
min. spend
Note:
Alcohol licence until 10:00 pm.
All prices include sales tax.
Groups of 50 and up 10,000 usd minimum do not include tips or tax.
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Wednesday
4:00 pm –
10:00 pm
from
$10000
min. spend
Per session
4:00 pm –
10:00 pm
from
$10000
min. spend
Note:
Alcohol licence until 10:00 pm.
All prices include sales tax.
Groups of 50 and up 10,000 usd minimum do not include tips or tax.
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Thursday
4:00 pm –
10:00 pm
from
$10000
min. spend
Per session
4:00 pm –
10:00 pm
from
$10000
min. spend
Note:
Alcohol licence until 10:00 pm.
All prices include sales tax.
Groups of 50 and up 10,000 usd minimum do not include tips or tax.
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Friday
4:00 pm –
10:00 pm
from
$10000
min. spend
Per session
4:00 pm –
10:00 pm
from
$10000
min. spend
Note:
Alcohol licence until 10:00 pm.
All prices include sales tax.
Groups of 50 and up 10,000 usd minimum do not include tips or tax.
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Saturday
2:00 pm –
10:00 pm
from
$10000
min. spend
Per session
2:00 pm –
10:00 pm
from
$10000
min. spend
Note:
Alcohol licence until 10:00 pm.
All prices include sales tax.
Groups of 50 and up 10,000 usd minimum do not include tips or tax.
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Reception stations:
Taquiza
$50 per person includes: guacamole. Warm tort.Yo dips sufso bar. Wonn (fou• and corn tortillas
Taco fillings (choice of three)
Carne asada
Pollo al carbon grilled marinated chicken breast
Carnitas sl ow cooked confit of pork shoulder
Camaron achiote grilled shrimp
Coliflor roasted spiced cauliflower
Sides (choice of two)
Esquit es mexican corn with chipotle mayonnaise and cotija cheese
Refried black beans
Mexican red rice
Salsa bar (inchided) salsa frescasalsaierde crudasalsa chipotlesalsa mabanerocucumber cabbage slawpico de gallomixed mexican cheesepickled jalapeno
Raw bar
$65 per person traditional accompaniments
East and west coast oysters served on the half shell
Littleneck clams served on the half shell
Gulf shrimp poached and chilled
Veracruz ceviche locally caught snapper
Seasonal seafood supplemental charge mil:,
Maine lobster poacne6. Chri,ed and halved
Platters
$50 per person choose two
Crudite seasonal vegetables. Greek yogurt
Charcuterie board selection of sliced meats, traditional accompaniments
Cheese board selection of imported and domestic cheeses. Traditional accompaniments
Guacamole. Chips and salsas pescado ahumado smoked fish dip, grilled bread. Vegetables
Smoked salmon platter traditional condiments. Bagel chips Mediterranean hummus, baba ganoush. Tzatztki, olives, pita
Desserts
$18 per person
Chef selection of seasonal offerings: selection of seasonal desserts
Capacity
Standing
up to 200
Dining
up to 50
Catering and drinks
In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed
Facilities
Music & sound equipment
Own music allowed
Bring your own DJ
Noise restrictions
Accessibility
Lift to all floors
Wheelchair accessible
Rules of the space
Allowed events
Promoted and ticketed events
Wedding licence
Temporary event notices (TENs) available
About The Upside
South Beach's most coveted events destination is this open, lounge-style rooftop bar on the hotel's eighth floor with show-stopping 360-degree views of the Atlantic Ocean. South Beach, and the downtown Miami skyline. The 5.020-square-foot space features a shallow lounging pool and whimsical seating areas that include lounges set in the pool, a lily pad daybed. a communal swing seat shaped like a giant life preserver, and various other lounges, daybeds, and sofas.
An outdoor movie screening room features a custom free-standing screen and lounge seating.
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