Lure Fishbar brings its seafood-driven concept from New York’s downtown SoHo neighborhood to the Loews Miami Beach Hotel. New York City restaurateurs John McDonald and Joshua Pickard, along with Lure Fishbar Chef/Partner Josh Capon, opened a South Beach outpost of their popular SoHo restaurant this December. Together, McDonald and Pickard have a strong roster of successful New York restaurants including Lure Fishbar, B&B Winepub and El Toro Blanco, plus The Dutch, Locande Verde and Lafayette.
Between its catch-of-the-day freshness and posh nautical motif, Lure Fishbar is a welcome addition to Miami’s culinary scene. The menu, overseen by Capon and Executive Chef Jeff Raider, includes an array of raw bar, crudo and sushi bar offerings, as well as Miami-inspired appetizers and entrees complete with surf and turf composed plates and SoHo signature favorites. For a true seafood feast, shucked oysters and fresh shellfish are plentiful, in addition to a variety of Garnished Oysters boasting rich flavors such as pineapple salsa and jalapeño ponzu. Delectable crudo and appetizer highlights include Taylor Bay Scallop Ceviche with cucumber and golden pineapple salsa; Coconut Curry Steamed Shellfish with clams, mussels, and prawns in a green curry broth topped with cilantro and grilled flat bread; and a flash-fried tempura Crispy Tuna Roll with avocado, mango, jicama salsa, wasabi oil and sweet soy. Savory entrees include Florida Pompano served on a bed of fregola sarda with Manila clams, Spanish chorizo and sweet pepper confit; and tender Seared Jalapeño Sirloin with jasmine rice, sautéed jalapeños, mushrooms and teriyaki. Signature items from the New York menu will include the Classic Lobster Roll, and the New York Wine and Food Festival Burger Bash award-winning Bash Style Burger.
Helming the restaurant’s beverage program is award-winning mixologist Robert Ferrara. The eclectic bar menu includes an assortment of libations with nautical-themed names including the Catch and Release with Absolut, Dolin Blanc, fresh pressed watermelon, lime and orange bitters; Master At Arms infused with Tequila Ocho Reposado, Pierde Almas Mezcal, passion fruit, honey, lime, and chili-coffee tincture; and the Auxiliary Ship with Plymouth gin, Karen Coy sake, St. Germain, fresh pressed cucumbers, lemon, Boston Bittahs and egg white.
In contrast to its underground SoHo sister, the Miami Beach Lure rises above sea level with spectacular ocean views and indoor/outdoor maritime décor. Lure’s alluring design features rich teak wood paneling, step moldings, and brass and chrome details, influenced by the celebrated Queen Mary, which embodied the opulence of formal dining and entertainment during the 1920s and ‘30s.
The open, airy layout and rich Art Deco ambiance channels the experience of dining on a luxury cruise liner, while the bar and main dining room evoke a sense of being on the high seas with sleek white banquettes and elegant floor-to-ceiling windows. The expansive private dining room boasts a raw bar and sushi bar, as well as a stunning stonecarved Art Deco fireplace and replica of the Queen Mary. Those looking to embrace the fresh ocean-air will enjoy dining on the terrace or patio complete with a private bar and ample outdoor seating.
Lure Fishbar is located in the historic St. Moritz Hotel building at the Loews Miami Beach Hotel at 1601 Collins Avenue. The restaurant is open for dinner nightly at 6 p.m. Valet parking is available. Telephone: (305) 695-4550; www.lurefishbar.com