Lure Fishbar: SoHo Comes to SoBe on December 2
The classic lobstah roll comes to SoBe.
Courtesy Lure Fishbar
Lure Fishbar, the latest New York restaurant to open a SoBe outpost, opens its doors at the Loews Miami Beach Hotel on Monday, December 2.
The restaurant is a collaboration between restaurateurs John McDonald and Joshua Pickard, along with Lure Fishbar Chef/Partner Josh Capon. McDonald and Pickard's New York restaurants include the flagship Lure Fishbar, B&B Winepub and El Toro Blanco, plus The Dutch, Locande Verde and Lafayette.
The restaurant, which takes over the former Emeril's space at the St. Moritz Hotel at the Loews Miami Beach, will feature teak wood paneling, and brass detailing -- an homage to the Queen Mary. In fact, look out for a replica of the famous ocean liner in the private dining room.
Grilled Daurade at Lure Fishbar.
Courtesy of Lure Fishbar
Chef Capon and executive chef Jeff Raider have put together a menu that features the treasures of the sea including raw bar, crudo, and sushi plates, as well as a menu featuring surf and turf options. The menu will offer both Miami-inspired dishes and signature favorites from the SoHo restaurant like Florida Pompano served on a bed of fregola sarda with Manila clams, Spanish chorizo and sweet pepper confit; a classic lobster roll; and the bash style burger, which won the New York Wine and Food Festival Burger Bash (prices not yet available).
The cocktail program is being run by bar director, Robert Ferrara, who has created a collection of nautical-themed cocktails including the Catch and Release (Absolut, Dolin Blanc, fresh pressed watermelon, lime and orange bitters); Master At Arms (Tequila Ocho Reposado, Pierde Almas Mezcal, passion fruit, honey, lime, and chili-coffee tincture); and the Auxiliary Ship (Plymouth gin, Karen Coy sake, St. Germain, fresh pressed cucumbers, lemon, Boston Bittahs and egg white). Ferrara was named Miami New Times' best bartender.
See also: Best Bartender 2013: Robert Ferrara
Lure Fishbar will be open for dinner nightly at 6 p.m.
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