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Located in South Beach, Catch Miami is the second outpost of the eponymous dining and nightlife spot located in Manhattan's Meatpacking District. Hung Huynh, the season-three winner of Bravo's Top Chef, is the executive chef at both locales. The restaurant's epicurean ethos is resoundingly uncomplicated: Combine miso or soy with a bit of crunch and then add some fish, fat, sugar, and spice. Take for instance the crunchy rice cakes. Fried baton-shaped rice patties are topped with bigeye tuna tartare and wasabi tobiko -- flying fish roe infused with the piquant green Japanese plant. There is also a dish called crispy shrimp, whose fried crustaceans come doused in a cloyingly sweet-and-spicy dressing and served alongside spicy aioli. Another option is sushi. Rolls are available with either white or brown rice for $12 to $17. The signature Catch Roll is filled with crab, Atlantic salmon, and overly sweet miso honey. Chicken lettuce cups and caesar salad are also on the bill of fare. And, of course, there's macaroni and lobster cream.