Introducing the first outpost of Uruguay’s beachfront restaurant, Parador La Huella, as the signature eatery of EAST, Miami. Our urban reinvention, Quinto La Huella, offers a unique fire cooking method with a wood fire parrilla centered at the heart of our kitchen and includes a wood fire oven, sushi counter, and outdoor dining experience. Our menu is a blend of carefully planned, but simple dishes made with the best ingredients. Our food is down to earth, much like our atmosphere, creating a relaxing environment where memories are made.
In the kitchen, we didn’t invent anything. We support local farmers, organic and free range products. Our menu is a blend of carefully planned, but simple dishes made with the best ingredients from land and sea.
Martín Pittaluga grew up in Spain, breathing the smell of gazpachos and Spanish tortilla daily. His career began as a young boy working alongside his relatives in his brother's Greek restaurant in Punta del Este, Uruguay. Later, his love of cooking blossomed in Paris and Venice while working on the Orient Express. When he returned to Uruguay, he and his friend Guzmán Artagaveytia hatched a dream of opening a restaurant along the beach. That dream is Parador La Huella.
After years of travel, Guzmán Artagaveytia returned home to José Ignacio, Uruguay, where his parents had closed a restaurant they’d run with famed chef Francis Mallmann, La Posada del Mar. With no knowledge of the business, Artagaveytia decided to re-open it himself, running it successfully for 10 years. In the summer of '92, along with Mallmann, Artagaveytia headed to Spain to manage the Argentine Restaurant at the Seville Expo. Upon his return he met Gustavo Barbero, with whom he would later run a beachside restaurant along with his trusted friend, Martín Pittaluga.
As a teenager, Gustavo Barbero spent his summers in Punta del Este, Uruguay, and always made it a point to return on vacation or business. His gastronomic business journey began a few miles down the coast in Jose Ignacio, with the opening of the trendy Guessbeachstore in the early 1990s, attracting an international crowd for the next 13 years. It was there that he met Martin Pittaluga and Guzmán Artagaveytia, which led to their partnership in Parador La Huella, a collaboration that has drawn on their travels, their obsession with food, and their many talents.
Executive Chef, Quinto La Huella
Growing up in his father’s family restaurant in Buenos Aires, Nano Crespo took to the kitchen early, and by age 16 had enrolled in the Culinary Art Institute of Argentina. Crespo found his way to California where he learned not only Italian cuisine, but absorbed an intense farm-to-table value system. Here he honed a rustic, straightforward cooking style, which continues at Quinto La Huella. Crespo’s most recent recognitions include the successful openings of Soho House’s West Hollywood, Toronto, and Chicago locations, where he was responsible for culinary operations and concept development.