The room is clean, contemporary, and thoroughly elegant, and the staff is expertly trained at helping you navigate the offerings. Yes, Prime One Twelve's infamous steaks are available, but as the restaurant's name suggests, the seafood is the main event. Indeed, when speaking to Short Order about Nemo a few years ago, the corporate chef for the Myles Restaurant Group, Mike Sabin, revealed that working with sea creatures is his initial passion. Sorry cattle.
We recently stopped by Prime Fish to see what's cooking over at the buzzed about South Beach venue. Here's what we ordered:
Poke is a ubiquitous side dish in Hawaii that refers to bite-size pieces of seasoned raw fish. Chef Sabin, who happens to have attended high school on the island, offers a daily selection brought in straight from Hawaii.
The waitress suggested we try the big eye tuna poke ($55 MP), and pointed over to the glistening blood red cubes displayed at the raw bar. The plump, luscious fish comes spiked with a shoyu sauce, avocado, limu (a type of seaweed), and toasted Macadamia nuts. Spicy mayonnaise is served on the side if you like to enhance your sashimi.
To the left of the poke rests a shot glass with an oyster submerged in a spicy bloody Mary-type mix ($9). Drink it as you would a shot, and prepare thyself for a sharp burst of flavor.