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 Executive Chef Wolfgang Birk’s innovative seafood, much of it sourced from the waters you can gaze out upon, would surely be packing in the patrons. The menu changes regularly, but expect fresh ceviche, tartars and crudos. Also in keeping with the restaurant’s dedication to fresh and sustainable seafood is the range of entrées, featuring traditional proteins done up with a Spanish twist. Not to be missed is the swordfish served with a sweet corn chorizo salsa.
|Venue name:||Area 31||Contact:|
270 Biscayne Blvd 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|