SuViche Hospitality Group Bringing Novecento to Delray Beach

It’s the Argentinian restaurant’s fifth location in South Florida
Photo: Official

Helmed by Andrei and Aliosha Stern, SuViche Hospitality Group is continuing to grow the footprint of Novecento, an Argentian restaurant brand acquired by the company back in 2018. Having launched its Key Biscayne location, Novecento is moving on to its fifth location in South Florida, this time in Delray Beach, according to the Novecento website.

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Further details were revealed in coverage by the South Florida Sun-Sentinel: namely, that Novecento will open in the space formerly occupied by The Falcon, at 116 NE Sixth Avenue.

“We have been looking for an iconic location in Delray Beach for a long time,” Aliosha Stern says in the Sun-Sentinel coverage. “We did not want to go into a traditional commercial space. The old Falcon House is a unique property with deep ties in the local community. We felt this was the best representation of Novecento.” 

“Novecento (900) is the sum of all our parts,” reads the Novecento website’s About Us page. “It’s a symbol. An experience. A gathering space – meant to bring people together in a setting that is classically rare, never medium and always well done. Novecento can feel like a Sunday dinner at home with the family yet thrives as a business lunch option with colleagues, a laissez faire night out with your partner, or a Fútbol match with the fellas.”

What Now reached out to Andrei Stern to inquire about plans for Novecento Delray. Stern was not immediately available for comment.

You can keep up with Novecento news by following @900novecento on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.

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