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Closer Look: From Sea to Table at 27 Restaurant

October 20, 2015 8:15AM

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KarliEvans.com
Although Florida is surrounded on three sides by ocean, getting local fish onto diners’ plates is more complex than it seems. And the maxim “fresher is better” doesn’t necessarily hold true. About eight hours after Lazaro Cabrera pulls at 15-pound yellow jack from the Atlantic, 27 Restaurant & Bar’s Jimmy Lebron begins filleting it. The kitchen at 27 serves an ever-changing menu that includes not just yellow jack but barrelfish, black grouper, and more.

See also:
— A Yellow Jack's Trip from Sea to Table
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