Lure Fishbar is scheduled to open this November in the former Emeril's space at the Loews Miami Beach Hotel,.
This is the second Lure Fishbar to open, with the New York flagship receiving praise for its innovative takes on classic seafood dishes, including a spot on Forbes' 2010 All-Star Eateries list and kudos for the restaurant's burger at the New York City Wine & Food Festival's Burger Bash.
The restaurant is a partnership among Lure's Josh Pickard, John McDonald, and chef/partner Josh Capon and hotelier Jonathan Tisch, chairman and CEO of Loews Hotels. Capon will be executive chef of the Miami Lure when it opens.
Short Order spoke with Capon about his plans for Lure's new South Beach home.
New Times: What was the impetus to bring Lure Fishbar to South Beach?
Josh Capon: First of all, we're very excited about our home at the Loews Hotel. We've been approached by many people to extend the brand but we never thought it was the right time or place until now. We think it's a great match for South Beach. Miami could use a really good seafood restaurant.
You're opening in the old Emeril's space. He obviously came before you in bringing a great restaurant to Miami. How do you feel about the space?
I'm hoping there's some magic still there. We'd love to continue what he started for so many of us in the industry.
You said Miami could use a good seafood restaurant. We're on the Atlantic. We're a fishing mecca. Yet we're not known for our seafood. Why do you think that's the case?
I personally can't explain that myself. I do know that a lot of product that originates in the waters off South Florida makes its way to New York City then gets shipped back down here. All product comes through New York, whether it's from Japan or Greece. I'd love to work with local purveyors. There are some wonderful seafood restaurants in Miami like Joe's Stone Crab and Milos. I'm looking forward to adding to that list. My dad and my sister live down here, so I travel here often and I'm always impressed with the restaurant scene down here.
Where do you like to eat in Miami?
I'm a big fan of Zuma. I think it runs a very tight program. I've been blown away every time I'm there. I also like the Dutch and you can't go wrong with a good Cuban meal.
Tell us about the feel of Lure Fishbar in Miami Beach
Think of a gorgeous cruise ship, like the Queen Mary. We'll have a lot of teak wood, great windows, and a vintage feel. We'll also have a wonderful patio. There's nothing better than eating outside.
How do you plan to handle responsibilities in Miami Beach and New York? As chef/partner in Miami Beach, how often will you actually be here?
I plan on being in Florida as often as possible. It's a quick flight away and it's important that we create the feel and the goal that we have in New York. On the other hand, I have a wife and kids in New York, so I can't be here all the time. Our executive chef in Miami is Jeff Raider. He lived in Miami for a little while and has recently lived in NY for the past decade or so. He's moving here full-time.
If you're asked to relocate, this is a good place to do it.
Listen, I'm actually a little jealous.
So, there are actually some people still who don't like seafood. Anthony Bourdain said that bacon can get a vegetarian to become a carnivore. What's the bacon equivalent in the seafood world?
Oysters. When oysters are done well they're one of the best thing you can eat. A good oyster is so delicate. So precious. If you can give a great one to a non-believer, you can change their life forever.
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