Even if it didn’t boast one of the city’s most spectacular views—the Miami skyline is laid out in front of you from the 16th floor of the EPIC Hotel—chef E. Michael Reidt’s innovative seafood, much of it sourced from the waters you can gaze out upon, would surely be packing in the patrons. Reidt was recently named one of Ocean Drive Magazine’s “hot new chefs,” and fresh ingredients are his culinary weapon of choice—he’s got his very own patio garden to prove it. The menu changes regularly, but expect fresh ceviche and tartares. Reidt gets experimental with a section of the menu labelled Chefie Things; on a recent visit it yielded crispy fish collar, smoked shrimp guacamole and pork cheek with a chilli graham cracker crumble.
|Venue name:||Area 31||Contact:|
270 Biscayne Boulevard Way
|Cross street:||at SE 4th St|
|Opening hours:||Mon–Thu, Sun 7am–10pm; Fri–Sat 7am–11pm|
|Transport:||Bus 3, 93|
|Price:||Main courses $19–$38|