More pertinently, it doesn't matter where vegetables come from if you don't know how to prepare them. On both visits, the daily selection was a julienned medley of overcooked zucchini and yellow squash threaded with under-cooked carrots — thoroughly unseasoned. The kitchen crew couldn't even come up with tomatoes or basil, both ingredients listed in the menu description for shrimp scampi linguini. The "homemade" pasta was pale yellow from eggs, but instead of al dente, the noodles were al mushy. The sauce seemed to be composed of melted butter with a dash of wine, but the dozen medium-sized shrimp were moist and tasty.
Earlier in the evening, shortly after appetizers arrived, I had accidentally knocked over a glass of water. I stood up and spent a few minutes using a couple of cloth napkins to sop up most of the mess. Still, the table remained wet, with a straw lying on it and my water glass empty. No waiter, busperson, or manager observed me cleaning up. Nor did anyone notice anything when removing appetizer plates (one of which was filled with water) or delivering entrées. The staff remained oblivious when lifting those entrées and bringing them to the folks who actually ordered them. Finally, before dessert, the table was wiped, although the water glass was still empty when we left the restaurant. On another visit, we waited five minutes before anyone came to seat us. And when another ten minutes passed before a waiter arrived, I had to stand up and flag one down. Service was horrible. If my dinner guest was at all skeptical upon hearing me blame the tiny, slippery nature of the table for the water spill, doubt must have dissipated when the woman seated next to us knocked a wine bottle to the floor (splattering patrons at the adjacent table on the other side). When somebody's bread plate hit the carpet behind us, well — let's just say vindication is sweet. And let's also say I'd like to own the carpet-cleaning contract for this joint.
3301 Rickenbacker Causeway
Key Biscayne, FL 33149
Category: Restaurant > American
Region: Key Biscayne
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View our Rickenbacker Fish Company slide show.
We had no trouble cleaning up an impeccably smooth crème brûlée with crystalline caramelized crust. Key lime pie and flour-less molten chocolate cake are the other desserts offered.
Rickenbacker Fish Company offers a small market section where you can pick up seafood to cook at home. This might not be a bad idea, because freshness of fish is Rickenbacker's strong suit. Cooking and serving, not so much.
We ate there last night. Our service was great, the food was average and very over priced for what we received. Glad I had a certificate from Restaurants.com to help with the bill. $10 burger, $1 more for cheese, $1 more for bacon, $4 more for french fries.... we tried the smoked fish dip, which tasted more like canned tuna fish, nothing smoked about it. The surf and turf was good although pricey as well $34. It came with a baked potato and grilled asparagus.
A co-worker and I opted for the RFC when the Rusty Pelican overbooked themselves for Sunday brunch and we were thrilled. The food was excellent, from the conch fritters app to the ahi tuna (main course) which was perfectly cooked and well presented. We sat outside and the view complimented the entire meal. Our server, John, was knowledgable about the menu, attentive without being overbearing and added to the quality of the experience, as an excellent server should. I may not be a noted food critic but I know good seafood when I taste it! Can't wait to go back!Can't wait to go back!
This restaurant is the worst restaurant I have ever dined at. The servers are short staffed and over worked. The cooks are also very short staffed. It takes about an hour and a half to receive your food. Its cold and tastes horrible. Do not come here!!!!!!! Its also a zoo cats and dogs everywhere literally!
I used to go there often, when Chef Jorge was there. Then he was fired, and the new menu is greasy and very unimaginative. That goes to show that changes, for the sake of change, do not always work. Fire the fool in the kitchen and get Chef Jorge back.
Finally (48 hours) time limit to buy.
LV Muffler $ 5.99LV Bags $ 19.9 LV Wallet $ 6.55Armani Glasses $ 5.99LV Belt $ 6.9
Buy addresses---- tntn.usTips (48 hours after the special product is invalid)
Lee Klein went a little bonkers in this review. As proven by the picture submitted by New Times staff photographer, the view IS amazing. Klein admits that the fish is incredibly fresh which is key to the whole concept.I've been there several times for dinner and the service was casual yet very friendly and efficient. For the menu prices and casual theme of the place, the service is very much on par. Maybe Klein thought he was reviewing Azul for a second. I've never once heard a barking dog, which Klein uses to open his review, mentions again and wraps up the review with just like my high school teacher taught me how to write a paper. Boring...! Tell us about the experience WE will have, not an isolated experience you had or something your dinner guest said. Who cares? Anyway, it's a great "Tiki Bar" style escape along the water with a great view of the sun setting over the Miami skyline with really fresh fish. All this without driving to Key Largo or Islamorada.We all reach a time when we should just retire... Lee...
You're being purposefully dishonest Barracudahead. If you've been there as you claim, you'd know that the photo you reference was taken from the only spot on the entire deck that you can see water from (during the day) -- and even this view is obscured by boats. And the dogs are there, barking, 365 nights a year. Just saying...
Three scenarios for Barracudabeach: 1) He's a friend of the owner. 2) He works there. 3) He's getting paid to say that. Or... he's not from around these parts and he doesn't know good food or service if it bit him in the ass...(" it's a great "Tiki Bar" style escape"...LMAO!)
we ate there last night, had a certificate from restaurants.com. the service was great, the food so-so. we had to send back the "un"smoked fish dip. I dont think I would waste my time or money going there again.
We just had dinner at the Rickenbacker Fish house, over priced for blah food. The salmon was not bad but comes with this carrot mash...and that's exactly what it is, mashed carrots, no flavor. The whole snapper has more breading than anything else. The mahi mahi was too blackened if that makes sense and the rice pilaf was a bit under cooked and not much in flavor. All in all not a great experience. We are seafood and restaurant regulars and it was disappointing. I rarely ever leave comments anywhere, because even "not too bad" would be ok for me, but this was way under my "not too bad" level
Lee Klein is the "Ellsworth Toohey" of restaurant critics - second hander par excellence. Who the "F" goes out of their way to trash one of the few CASUAL dining restaurants on Biscayne Bay only to give rave reviews on some of the trendy overpriced dives in Wynwood and Midtown. I dine quite frequently at Rickenbacker and keep my boat at the adjoining marina. I found the fish and produce to be the freshest in town. The clam chowder is the bomb.com and nowhere else where you get local treats like tilefish? The service, while a tic slow at times, does not bother me. After all, if you are going to eat at a casual waterfront joint, you're probably not in a hurry. So while Mr. Klein continues to guzzle Hatorade to fuel his feeble attempts at being the New Times restaurant czar, I'll be having a beer and watching the setting sun reflect off the the Brickell skyline, from my favorite seat at the Rickenbacker Fish Co. For real reviews on the Fish Co., check out tripadvisor, yelp, and the Herald to name a few, and not the local malcontent rag of choice known as the Miami New Times. Cheers
It's a shame to have this nice looking restaurant with sub-par service and food preparation...Quite frankly, when I read their menu on their website, I was somewhat dissapointed because I thought it sounded like something from the late 70's or early 80's(in terms of style). I worked at the original Horatio's(building they are in) when it opened in December 1985 and was excited that someone was going to go in and remodel and institute a new menu. Training is the most important part of cooking, consistency is key! As a former chef, I always told applicants that I was interviewing, "If you're here to work your 8 hours("clock punchers") and leave, don't bother applying, I want someone who has a passion for food!" It sounds as if they better find a chef who has stricter standards in the kitchen. In my book, you're only as good as your last plate to leave the line...
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