The who: Dupoux Partners and The Chetrit Group partnered on this mega restaurant, which features dockage space for mega boats. A rotating line up of chefs will oversee the kitchen, starting with former Zuma chef Michael Lewis credited with creating the opening menu.
The space: An elaborate nautical-themed campus on the Miami River with sculpture gardens, lush bougainvillea vines and custom hand-made furnishings. There’s a covered deck that offers al fresco dining, an indoor dining room, another smaller “chef’s table” dining room featuring a raw bar, an outdoor bar flanked by loungey outdoor couches and a rooftop VanDutch Yacht lounge. (The River Yacht Club partnered with VanDutch Yachts to create the brand’s first-ever lounge and the posh boats line the club’s dock space.)
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The dishes: Seafood-focused Mediterranean. The raw bar is the star here with plenty of options including oysters, crab legs and cured fish dishes. Prices are skewed to the jet set with starters $12-$21 and mains $18-$42.
Fresh bread and marinated olives start things off, then it’s on to plates of salmon tiradito or tuna tartar with avocado and champagne dressing. The sea salt and pepper grouper (pictured) features nuggets of fish and a sweet and sour sauce while the grilled hearts of palm salad comes is dressed with lemon and chili oil. Mains keep things simple with grilled fish or lobster along with roasted chicken, bone marrow and a veal tomahawk. Sides of yucca fries, grilled asparagus and cauliflower puree round out the seafaring meal. Desserts keep the French-Med thing going with a Baba au Rum “sundae,” a buttermilk panna cotta, cheesecake mousse and a chocolate fuge cake with chicory and bourbon ice cream.
Bottom line: You may feel this is Seaspice 2.0 – bigger, livelier and with a more polished menu.