A Fish Called Avalon Launches a Menu Called New
Avalon's new pan-roasted Florida grouper
The ante has evidently been upped among competing South Beach seafood restaurants. Altamare made the first move by redefining itself with a new chef, menu, and location. Executive chef Brian Cantrell of A Fish Called Avalon now counters with a revitalized menu that includes 11 new dishes.
"The latest evolution of our menu still focuses on seafood," Cantrell says. But new additions include prime and dry-aged steaks and, on the other end of the scale, more vegetarian-friendly options. The new dishes include appetizers such as blue crab bisque infused with fennel and celery root and crowned with an aged Vermont cheddar crisp, as well as main courses like those pictured: pan-roasted Florida grouper on asparagus-bacon succotash, and a 16-ounce bone-in cowboy rib eye atop shiitake ragout. New prices range from $16 to $42.
A steak called Avalon
700 Ocean Dr., Miami Beach
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.