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The Seven Dials

The hearty fare of Britain at first doesn't seem like it has a place in sweltering, body-conscious Miami. But in the hands of Seven Dials chef and owner Andrew Gilbert, plates such as bangers and mash, oxtail soup, and fish and chips meld with the tropical atmosphere. Simply take a look at the last dish to find out how: Here, the mushy peas, a staple of fish and chips, would infuriate any bona fide British citizen (including Gilbert's mother) and aren't the kind you'd find at an English chip shop. Instead, a quenelle of the grassy-colored mixture with an occasional whole pea is served chilled and brightened by mint and a squirt of lemon. The beer-battered shell encasing a thick slab of corvina is crisp beyond belief. Sprinkle the whole plate — including those house-made French fries — with malt vinegar to complete the experience. Insider tip: Besides trying the fish and chips, order the meatloaf and mash, topped with a savory mushroom gravy.

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