BEST SEAFOOD RESTAURANT (2005)
305-534-5979 They are white, they are off-white, they are pink; some may be described as a pearly shade of gray. They come by boat from close by and are flown in from afar. More often than not they appear draped in fashionable Pacific Rim dress. They are always fresh but never ostentatious. They are tender, chewy, briny, and sweet. More specifically they are Pacific blue mussels with Rocky Mountain sake and lime leaves; tempura-crisped, ginger-stuffed whole yellowtail snapper from our local waters; fresh steamed Atlantic halibut with crushed tomatoes, lemon grass, fresh coriander, and sea vegetables; pink shrimp netted in the Keys and abetted on the plate with green curry, green bananas, coconut juice, and jasmine rice. To be even more precise, they are the fish of brilliant chef Jonathan Eismann's Pacific Time (far and away the best restaurant on Lincoln Road), and you won't find as diverse or impressively prepared an assemblage anywhere.
Readers´ Choice: Joe´s Stone Crab
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