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Behind the Line at Cape Cod Room

Cape Cod Room (5937 Collins Avenue, Miami Beach) at the Bath Club is Ken Lyon's, the caterer and restaurateur, new northeast American seafood house specializing in what he calls comfortable, familiar food in a vintage room for a retro dining experience.

Nantucket Bay Scallops
Nantucket Bay Scallops
Jacob Katel

Lyon says, "A lot of people in South Florida have roots or went to school in New York, New Jersey, Massachusetts, and they have a fond sort of memory of it. South Florida has a lot of great fish, but the fish and shellfish of the north Atlantic has a whole nother thing going on."

Short Order spent a few hours in the kitchen at the Cape Cod Room on a Friday night and saw lobster, mussels, fish, scallops and more. We even got to try some lobster bisque.

The Cape Cod room's kitchen operated at a frenetic pace with a small staff and a high level of output. Here are some pictures from the Cape Cod Room's kitchen.

Fresh Codfish with double cream fingerlings, bacon and leeks.
Fresh Codfish with double cream fingerlings, bacon and leeks.
Nobody move or the lobster gets it.
Nobody move or the lobster gets it.
North Atlantic sea bug.
North Atlantic sea bug.
Behind the Line at Cape Cod Room
Going for a swim at Bath Club hot springs.
Going for a swim at Bath Club hot springs.
Behind the Line at Cape Cod Room
Ken Lyon at work.
Ken Lyon at work.
Behind the Line at Cape Cod Room
Oyster pan roast.
Oyster pan roast.
Fresh roast turkey.
Fresh roast turkey.
Executive Chef Jorge Cardenas.
Executive Chef Jorge Cardenas.
Jumbo-lump crab cake.
Jumbo-lump crab cake.
Sous Chef Brandon Thompson.
Sous Chef Brandon Thompson.
Behind the Line at Cape Cod Room
Kitchen furniture.
Kitchen furniture.
Beans close up.
Beans close up.
Something under plastic.
Something under plastic.
Tarter sauce and homemade potato chips.
Tarter sauce and homemade potato chips.
Ipswich fried clams.
Ipswich fried clams.
Garde Manger Mario Sanchez.
Garde Manger Mario Sanchez.
Shrimp cock, order up.
Shrimp cock, order up.
Behind the Line at Cape Cod Room
Bibb salad with shaved vegetables.
Bibb salad with shaved vegetables.
Behind the Line at Cape Cod Room
More lobster.
More lobster.
Crust on, Cape Cod lobster pot pie.
Crust on, Cape Cod lobster pot pie.
Pull the top off.
Pull the top off.
A drink of water.
A drink of water.
Hanger Steak with twice-fried potatoes.
Hanger Steak with twice-fried potatoes.
Cape Cod Quahog Chowder, before cream is added.
Cape Cod Quahog Chowder, before cream is added.
Provenҫe-Town seafood stew.
ProvenÒ«e-Town seafood stew.
House-cured gravlax salmon.
House-cured gravlax salmon.
Picking up.
Picking up.
General manager Bevon Braham, at left, former manager of The Biltmore.
General manager Bevon Braham, at left, former manager of The Biltmore.
Cutting boards.
Cutting boards.
Slice and dice.
Slice and dice.
And for dessert.
And for dessert.
Hasty Indian pudding.
Hasty Indian pudding.
The Team.
The Team.

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