Food News

My Ceviche and George Stone Crab to Open at Miami International Airport

Grabbing a bite at Miami International Airport is improving vastly from the usual pre-made sandwich with the announcement of My Ceviche and George Stone Crab inking a deal to open a location there.

The co-branding, a seafood lover's dream, will be located at American Airlines Terminal's new marketplace, near gate D29. The 220 square-foot restaurant will serve My Ceviche's grab-and-go items, including signature ceviches, wraps, and salads.

See also: My Ceviche Opens Today in South Miami

For visitors to Miami wanting to take home a succulent souvenir, sister company George Stone Crab will offer claws complete with gel-packs to make the journey. In addition, stone crabs will be available to eat immediately.

My Ceviche/George Stone Crab at MIA will offer seating at a small counter, with more shared tables in the marketplace's common seating area.

My Ceviche was awarded this space after a presentation to the airport board in early June 2013, nearly two years after submitting a bid. ID & Design International, who designed all My Ceviche locations, will design the space.

COO and Executive Chef of My Ceviche Sam Gorenstein, who announced the news via social media, says,"It was a long and tedious process, but we are super excited to bring fresh ceviche and stone crabs to travelers from all around the world."

Roger Duarte, CEO of My Ceviche and George Stone Crab, continues, "We have been the sole provider of fresh Florida stone crabs to the airport for years, and now we are making them readily available at all times!"

When it opens, this will be the fifth My Ceviche.The restaurant, which opened its first shop in the spring of 2012 in a tiny South Beach space, also has locations in Brickell and South Miami and is planning a fourth restaurant, in Coral Gables.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss

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