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Bar Crudo is Andy Travaglia's second spot in South Beach. She also owns Lee & Marie's Cakery, a charming bakery with an outpost in New York. At Bar Crudo, Travaglia stocked the kitchen with sous-vide machines and induction burners but skipped the ovens and stoves. This teeny place, adorned with a Roy Lichtenstein-like mural of women in provocative stances, solely employs cured, preserved, and raw cooking techniques. Try the razor clam ceviche, which packs cucumber, red peppers, and citrus into the bivalves' narrow shells. Or order the gazpacho, topped with daikon pickles and a tiny mound of cucumber sorbet. It's acidic yet smooth. You can stick with traditional bar foods and dine on oysters, cheese, charcuterie, pickles, and bread. Or you can go for sashimi, crostini, and handcrafted drinks. It's all good. Even on Miami's coolest evenings, raw food just makes sense.