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DINING DELICIOUS SPECIAL ISSUE:

DELECTABLE SEAFOOD

ISSUE # 29 | 07.19.18


8. DINING DELICIOUS: 3030 OCEAN

3030 Ocean, one of South Florida's finest oceanfront restaurants, offers upscale seafood and stylish American cuisine with an ocean-to-table theme.

12. DINING DELICIOUS: LURE FISHBAR

Lure Fishbar, a great spot to enjoy Miami's seafood culinary scene in style, channels "the experience of a luxury cruise liner from the glory days of transatlantic travel."

16. DINING DELICIOUS: STILTSVILLE FISH BAR

Stiltsville Fish Bar, one of the Miami Beach's best dining spots, is the perfect place to enjoy a tasty seafood brunch, kick back, relax and sip on fresh craft cocktails.

20. DINING DELICIOUS: PUBBELLY SUSHI

An alternative way to enjoy appetizing seafood is by dining at Pubbelly Sushi, an urban sushi tavern that showcases innovative Asian dishes with a Latin and global flair.

GO TO WIREMAG.COM: GOING OUT

Visit wiremag.com/goingout for this week's rundown of nightlife, dining and cultural events to plan your outings and have fun!

PHOTO COURTESY OF GROVE BAY HOSPITALITY GROUP

TABLE OF CONTENTS:


Publisher/Editor in Chief Rafa Carvajal Associate Publisher/Editor Michael Bustamante Design & Production True Ink Designs L.L.C. | trueinkdesigns.com

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Columnists Alfredo Barrios Alyn Darnay Anthony Reyes Michael W. Sasser Dr. Amy Wecker Official Photography Studio Photo Studio Miami Staff Photographer J.R. Davis Local Advertising advertising@wiremag.com National Advertising Rep. Rivendell Media | 212.242.6863 Contact Information Tel: 305.520.WIRE Email: info@wiremag.com 1541 Brickell Avenue, #2004, Miami, FL 33129 Wire Magazine is published, produced, and owned by Wire Media Group L.L.C. All Rights Reserved. Distributed in print in Miami, The Beaches, and Fort Lauderdale, and digitally worldwide through wiremag.com The views, opinions or positions expressed by contributors to and interview subjects of Wire Magazine are theirs alone and do not necessarily reflect the views, opinions or positions of Wire Magazine, its staff or publisher. Cover photo by Michael Pisarri Courtesy of 3030 Ocean Dish: Cedar Key Littleneck Clams


PUBLISHER'S CORNER DINING ON DELICIOUS SEAFOOD I grew up going to my family's cabin in Barranca, Puntarenas, on the west coast of Costa Rica, on weekends. My family and I loved the ocean and we spent a lot of time at sea in my abuelito Mario's yacht named El Huracán. My grandparents and my dad loved to fish and my grandma was a great cook, so if my family caught it, we ate it. We also dined often at the seafood restaurants in the Costa Rica Yacht Club, where my grandpa kept his yacht; at Rio Mar, a hotel and restaurant owned by a friend of my grandpa's that was located right across the street from our Barranca cabin; and at a small resort in Jesusita island owned by my grandpa's dear friend, Ken Hayes. I treasure those beautiful memories, and every time I eat seafood I can't help but remember what a fun, carefree childhood I had as a little boy living by the Pacific Ocean. One such memory is that of Ken Hayes blowing a large conch shell standing on Jesusita's beach to welcome my grandparents as we approach the island in El Huracán. My grandpa would respond with one prolonged horn blast and out would come a small boat to pick us up from the bay and bring us into the welcoming arms of Ken. My grandparents would enjoy a relaxing time eating and drinking with friends, and I would spend an entire day playing on the beach of a small island resort. Needless to say, seafood was always on the menu at Jesusita. South Florida has many excellent seafood restaurants. So this week, I decided to publish a Dining Delicious Special Issue about delectable seafood that includes four of those restaurants for your dining pleasure. I will also continue to showcase additional great seafood eateries in future Dining Delicious articles. The first featured restaurant is 3030 Ocean, located at the Fort Lauderdale Marriott Harbor Beach Resort & Spa, and deemed as "one of the region's finest oceanfront restaurants." It offers upscale seafood and stylish American cuisine with carefully crafted dishes that change seasonally to fit the restaurant's ocean-to-table theme. Lure Fishbar, a great spot to enjoy Miami's seafood culinary scene in style, channels "the experience of a luxury cruise liner from the glory days of transatlantic travel" and offers a menu with an array of raw bar, crudo and sushi bar offerings, as well as Miami-inspired appetizers and entrées complete with surf and turf composed plates and SoHo signature favorites. Stiltsville Fish Bar, one of the Miami Beach's best dining spots, is the perfect place to enjoy a tasty seafood brunch, kick back, relax, sip on a fresh craft cocktail, and savor a menu carefully crafted by the very talented culinary duo of Chefs Jeff McInnis and Janine Booth.

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An alternative way to enjoy appetizing seafood is by eating sushi. I visited Pubbelly Sushi at Brickell City Centre to do just that. This urban sushi tavern provides an eclectic sushi dining alternative by delivering innovative Asian dishes with a Latin and global flair, and creative sake-based cocktails. I hope you enjoy this Dining Delicious Special Issue as much as I enjoyed eating all that mouth-watering seafood and remembering wonderful childhood memories. Bon appétit and cheers to loving life!

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DINING DELICIOUS

3030 OCEAN

By Rafa Carvajal

Photo courtesy of 3030 Ocean

eemed as "one of the region's finest oceanfront restaurants," 3030 Ocean, located at the Fort Lauderdale Marriott Harbor Beach Resort & Spa, offers upscale seafood and stylish American cuisine. 3030 Ocean is led by Executive Chef Adrienne Grenier, a Chopped champion, and it offers diners carefully crafted dishes that change seasonally to fit the restaurant's ocean-to-table theme. According to Adrienne, "The menus are always in flux, but the new dishes and drinks were an intentional, seasonally-inspired collaborative effort." I really enjoyed the Sautéed Head-On Key West Pink Shrimp with old bay, butter, lemon and chives; and the Charred Octopus with marcona almond puree, farro, blistered tomatoes, arugula, feta and romesco as appetizers. As entrées, the Florida Blue Crab Pasta with watercress linguine, preserved lemon, hot peppers, crème fraîche and breadcrumb; and the Cedar Key Littleneck Clams with fresno chiles, cilantro and chorizo broth were delicious. 3030 Ocean also has a very nice selection of refreshing cocktails and yummy desserts to choose from. 8 WIREMAG.COM #29 2018

Photo by Alissa Dragun. Courtesy of 3030 Ocean


PHOTOS BY ALISSA DRAGUN. COURTESY OF 3030 OCEAN

I sat down with Executive Chef Adrienne Grenier to learn more about her seafood cuisine. Rafa Carvajal: Tell our readers about 3030 Ocean. Chef Adrienne Grenier: 3030 Ocean is an oceanfront restaurant located at the Harbor Beach Marriott Resort & Spa. It's known for its sophisticated, yet simple locally-sourced cuisine. We serve inventive farm-to-table fare, which reflects my style of cooking. Our menu changes constantly depending on what's in season and what's available from our local farmers and purveyors. Our menu highlights premium, seasonal and locally-sourced ingredients. RC: What are the most popular dishes on your menu? CAG: The Ahi Tuna Poke with macadamia nuts, wakame, cucumber, sambal and avocado; the Grilled Octopus with marcona almonds, farro, blistered tomatoes, arugula, feta and romesco; the Florida Blue Crab Pasta with housemade watercress linguine, preserved lemon, charred peppers, crème fraÎche and breadcrumbs; and the Black Grouper with dashi broth, wild mushrooms, hearts of palm, baby bok choy, scallions and yuzu. RC: What do you enjoy the most about being a chef? CAG: Cooking! I love cooking. RC: Why should our readers who love seafood dine at 3030 Ocean? CAG: If you love seafood and appreciate quality ingredients, then you have to dine at 3030 Ocean! We support our local community, so all our seafood is sourced locally and will always taste fresh. RC: Describe 3030 Ocean's cuisine in 3 words. CAG: Farm-to-table, quality and delicious! RC: How do you source your seafood? CAG: We source a lot of our seafood from PT Fish in Lauderhill, Florida, and Gary's Seafood in Orlando. The majority of our seafood is from Florida. #29 2018 WIREMAG.COM 9


RC: How do you ensure the quality of the ingredients for your cuisine? CAG: I maintain good relationships with my purveyors and they know my expectations. I also listen to what the farmers and fishermen are saying and adjust my menu according to what is fresh and available. If they don't have nice snapper, I will take it off the menu. Maybe they have something else that's nice and fresh and I will use that instead. RC: Is there anything else you would like to share with Wire Magazine readers? CAG: I'm very passionate about utilizing local ingredients. I love South Florida and our small local farmers and fishermen! I'm committed to supporting the community as much as possible.

3030 Ocean. Harbor Beach Marriott Resort & Spa. 3030 Holiday Drive. Fort Lauderdale 10 WIREMAG.COM #29 2018

PHOTOS BY MICHAEL PISARRI. COURTESY OF 3030 OCEAN

RC: What do you think sets 3030 Ocean apart from other great seafood restaurants? CAG: I think what sets 3030 Ocean apart is our focus on locally-sourced cuisine. We really make it a point to serve our guests the freshest ingredients. I also put a lot of love in my cooking. Simple flavors, good quality ingredients and love is what it's all about at 3030 Ocean.


DINING DELICIOUS By Rafa Carvajal

LURE FISHBAR

PHOTOS COURTESY OF LURE FISHBAR

ed by Executive Chef and Partner Josh Capon, Lure Fishbar brings its seafood-driven concept from New York's downtown SoHo neighborhood to the Loews Miami Beach Hotel, channeling "the experience of a luxury cruise liner from the glory days of transatlantic travel." The restaurant is heavily influenced by the Queen Mary ocean liner, known for her opulent, formal dinners in the 1920s and '30s. Between its catch-of-the-day freshness and posh nautical motif, Lure is a great spot to enjoy Miami's seafood culinary scene in style. The menu includes an array of raw bar, crudo and sushi bar offerings, as well as Miami-inspired appetizers and entrĂŠes complete with surf and turf composed plates and SoHo signature favorites. My dinner was a heavenly bounty of seafood with several appetizers and entrĂŠes: a Shellfish Plateau with East and West Coast oysters, shrimp, lump crab meat and chilled Maine lobster; Shrimp Gyoza with cilantro, red onion, ginger garlic and yuzu chili; Crispy Rice Cakes with spicy tuna tartare, crispy nori and wasabi aioli; Alaskan King Crab Cake with purple cabbage, yuzu aioli and pink citrus vinaigrette; and the Grilled Whole Daurade with grilled lemon, watercress and agrodolce. For dessert, I always love Lure's Key Lime Pie. The Life Boat cocktail with Union mezcal, strawberry, passion fruit, blanc vermouth, fresh lime and bitters was a nice complement to my dinner.

12 WIREMAG.COM #29 2018


I interviewed Executive Chef Josh Capon to find out more about Lure Fishbar's delightful seafood offerings. Rafa Carvajal: Tell our readers about Lure Fishbar. Chef Josh Capon: Lure Fishbar in South Beach is an extension of our SoHo location, and aims to serve some of the freshest oysters, sushi and seafood in a posh, oceanfront setting. RC: What are the most popular dishes on your menu? CJC: I would say any of our oysters and sushi selections; the Crispy Rice with spicy tuna, spicy shrimp tempura; and the signature Grilled Whole Daurade. RC: What do you enjoy the most about being a chef? CJC: I love bringing people together, enjoying good food and drinks and, most importantly, each other's company.

PHOTOS COURTESY OF LURE FISHBAR

RC: Why should our readers who love seafood dine at Lure Fishbar? CJC: Lure Fishbar is a premiere dining destination and a must-visit for oceanfront dinner views on Miami Beach. It's exactly what you want to eat after enjoying a beautiful day on the beach. It's refreshing fare that can be indulged in for its rich flavors, or can be enjoyed for its lightness depending on what you decide to eat. There's really nothing like fresh Florida seafood, it's our signature here.

#29 2018 WIREMAG.COM 13


RC: Describe Lure Fishbar's cuisine in 3 words. CJC: Fresh, delicious and satisfying. RC: How do you source your seafood? CJC: We work with the best purveyors to get the freshest, highest quality fish out there! RC: What do you think sets Lure Fishbar apart from other great seafood restaurants? CJC: The service, our vintage nautical dÊcor, the quality of our seafood and the overall experience we can promise our diners – whether it's in New York or Miami, we keep them coming back for more. RC: How do you ensure the quality of the ingredients for your cuisine? CJC: We are constantly sourcing new ingredients and making sure we get the best stuff available to share with our guests.

PHOTOS COURTESY OF LURE FISHBAR

RC: Is there anything else you would like to share with Wire Magazine readers? CJC: We look forward to having you come aboard the Lure love boat and taking you on a culinary journey!

Lure Fishbar. Loews Miami Beach Hotel. 1601 Collins Avenue. Miami Beach 14 WIREMAG.COM #29 2018


DINING DELICIOUS

STILTSVILLE F I S H

love brunch, so Stiltsville Fish Bar in Sunset Harbour, one of the Miami Beach's best dining spots, is the perfect place to enjoy a tasty seafood brunch, kick back, relax and sip on a fresh mezcal craft cocktail. Stiltsville offers brunch every Saturday and Sunday from 11 a.m. to 4 p.m. with a menu carefully crafted by the very talented culinary duo of Chefs Jeff McInnis and Janine Booth. I started my brunch with the Smoked Fish Dip with cherry wood smoked local catch, house pickles thyme and butter toasted saltines; and a Local Blue Crab Cake with pickled kohlrabi and chayote slaw horseradish remoulade sauce. My mouth-watering entrĂŠes were the Shrimp N' Grits with stone ground grits, creole sausage melted tomatoes, sweet peas and shrimp butter; and the Stiltsville Egg Benedicts with local farm eggs, house made English muffins, boggy bayou hollandaise, herb salad and meyer lemon butter poached lobster.

16 WIREMAG.COM #29 2018

B A R

PHOTOS COURTESY OF GROVE BAY HOSPITALITY GROUP

By Rafa Carvajal


PHOTOS BY RAFA CARVAJAL

I sat down with Jeff and Janine to chat about their yummy seafood dishes and Stiltsville's very special Key West vibe brunch. Rafa Carvajal: Tell our readers about Stiltsville Fish Bar's brunch. Chef Jeff McInnis & Chef Janine Booth: It features modern takes on classic seafood dishes, along with brunch favorites and refreshing cocktails. RC: What are your brunch's most popular dishes? CJM & CJB: The Stiltsville Egg Benedicts are really popular because you can opt for a Blue Crab Cake, Lobster, or Pork Belly Bacon. The Big Fish For 2 is always a favorite and, for something sweet, diners love The Hummingbird Waffle. RC: What do you enjoy the most about being a chef? CJM & CJB: We love creating new and interesting dishes. RC: Why should our readers who love seafood dine at Stiltsville Fish Bar and come to your brunch? CJM & CJB: The seafood options that we feature are locally sourced and presented in a lot of creative ways. RC: Describe Stiltsville Fish Bar's brunch in 3 words. CJM & CJB: Local, beachy and yummy. RC: What is the key to sourcing great seafood for your dishes? CJM & CJB: We bring in fish daily from a few local fisherman that we use, who only bring in fish from our backyard and down through the Keys. On any given day, we could have three to eight different species on the rotating menu. #29 2018 WIREMAG.COM 17


RC: What do you think sets Stiltsville Fish Bar apart from other great brunches in town? CJM & CJB: It's perfect for locals and tourists alike – we want our guests to feel the nostalgia of a real neighborhood fish house on the Bay. RC: How is your brunch different than that of other seafood restaurants in South Florida? CJM & CJB: The brunch has a laid-back Key West vibe. From the dishes to the drinks, guests can kick-back and relax with a cocktail and fantastic local seafood options.

PHOTOS COURTESY OF GROVE BAY HOSPITALITY GROUP

RC: Is there anything else you would like to share with Wire Magazine readers? CJM & CJB: We want our guests to feel like they are family and come enjoy amazing food!

Stiltsville Fish Bar. 1787 Purdy Avenue. Miami Beach 18 WIREMAG.COM #29 2018


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DINING DELICIOUS

PUBBELLY SUSHI

n alternative way to enjoy appetizing seafood is by eating sushi. I visited Pubbelly Sushi at Brickell City Centre – an urban sushi tavern that provides an eclectic sushi dining alternative brought to life by Chef/ restaurateur José Mendí. Pubbelly Sushi prides itself on delivering innovative Asian dishes with a Latin and global flair, and creative sake-based cocktails. Besides their Brickell location, Pubbelly Sushi also has South Florida restaurants at Aventura Mall, Downtown Dadeland and Miami Beach, all offering twice daily happy hours and distinctive seafood dishes. My dining adventure at Pubbelly started with a Teasy Bear cocktail with Junmai sake, green tea, honey and ginger. I then enjoyed several delectable dishes: Salmon Tartare Taquitos with avocado mousse, red pico de gallo and masago roe; Tostones Con Ceviche with hamachi, ginger soy, cilantro and red onion; Tuna Pizza with crispy tortilla, garlic aioli and truffle oil; Hamachi Jalapeño sashimi with yuzu soy, cilantro and roasted poblanos; Butter Krab Roll with goma soy paper, kanikama, ponzu and warm clarified butter; The Heat Roll with spicy tuna, nori tempura flakes, albacore, garlic ponzu and spicy mayo; and Grilled Octopus with spicy lemongrass and crispy garlic.

20 WIREMAG.COM #29 2018

PHOTOS COURTESY OF PUBBELLY RESTAURANTS

By Rafa Carvajal


After enjoying an array of savory dishes, I caught up with Chef José Mendí to discuss how Pubbelly delivers high quality seafood and sushi. Rafa Carvajal: Tell our readers about Pubbelly Sushi. Chef José Mendín: Pubbelly Sushi is a next-level neighborhood sushi tavern. We created the restaurant with the idea that it would be a laid back and casual place for locals to come get high-quality food without having to spend crazy amounts of money. The menu at Pubbelly Sushi is eclectic, and showcases unique flavors and creations. RC: What are the most popular dishes on your menu? CJM: The Butter Crab Roll with goma soy paper, kanikama, ponzu and warm clarified butter; The Tuna Pizza with crispy tortilla, garlic aioli and truffle oil; and the Wagyu Beef Tartare with gochujang mustard, avocado, sesame and a truffle poached egg.

PHOTOS BY RAFA CARVAJAL

RC: What do you enjoy the most about being a chef? CJM: I like everything about it, but mostly how it connects you with other people.

#29 2018 WIREMAG.COM 21


RC: Why should our readers who love seafood dine at Pubbelly Sushi? CJM: Because at Pubbelly Sushi they will find amazing and different preparations, flavors they will never forget and overall, a unique experience. RC: Describe Pubbelly Sushi's cuisine in 3 words. CJM: Creative, delicious and memorable. RC: How do you source your seafood? CJM: We have different purveyors. Some local, some national and some international, but we always ensure we are getting the best, highest-quality out there. RC: What do you think sets Pubbelly Sushi apart from other restaurants that offer great seafood? CJM: Flavors. We have a unique style and a blend of cultures in our cuisine that you won't find anywhere else. RC: How do you ensure the quality of the ingredients for your cuisine? CJM: As a chef, that's one of your biggest jobs – to ensure quality to every customer. We do it obviously by keeping track of freshness and rotating product appropriately.

PHOTOS COURTESY OF PUBBELLY RESTAURANTS

RC: Is there anything else you would like to share with Wire Magazine readers? CJM: Pubbelly Sushi started off at one local, neighborhood location in Miami Beach, created by a group of friends. We were very excited and surprised when the success of our first spot took off so quickly. The brand has continued to grow ever since and we couldn't be happier. We have four locations in Miami (the original in Miami Beach, Brickell City Centre, Aventura Mall and Downtown Dadeland). We also have a location in Casa de Campo in the Dominican Republic, and recently opened our second international location in Mexico City.

Pubbelly Sushi. Brickell City Centre. 701 South Miami Avenue #421. Miami 22 WIREMAG.COM #29 2018


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Offer for new and qualifying former customers only. Important Terms and Conditions: Qualification: Advertised price requires credit qualification and eAutoPay. Upfront activation and/or receiver upgrade fees may apply based on credit qualification. Offer ends 7/11/18. 2-Year Commitment: Early termination fee of $20/mo. remaining applies if you cancel early. Included in 2-year price guarantee at $59.99 advertised price: America's Top 120 programming package, local channels, HD service fees, and Hopper Duo for 1 TV. Included in 2-year price guarantee for additional cost: Programming package upgrades ($69.99 for AT120+, $79.99 for AT200, $89.99 for AT250), monthly fees for upgraded or additional receivers ($5-$7 per additional TV, receivers with additional functionality may be $10-$15). NOT included in 2-year price guarantee or advertised price (and subject to change): Taxes & surcharges, add-on programming (including premium channels), DISH Protect, and transactional fees. Premium Channels: 3 Mos. Free: After 3 mos., you will be billed $55/mo. for HBO, Cinemax, Showtime, Starz and DISH Movie Pack unless you call to cancel. Other: All packages, programming, features, and functionality and all prices and fees not included in price lock are subject to change without notice. After 6 mos., if selected you will be billed $8.99/mo. for DISH Protect Silver unless you call to cancel. After 2 years, then-current everyday prices for all services apply. For business customers, additional monthly fees may apply. Free standard professional installation only. HBO®, Cinemax® and related channels and service marks are the property of Home Box Office, Inc. SHOWTIME is a registered trademark of Showtime Networks Inc., a CBS Company. STARZ and related channels and service marks are property of Starz Entertainment, LLC. All new customers are subject to a one-time, nonrefundable processing fee.


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844-495-0237 HughesNet is a registered trademark of Hughes Network Systems, LLC, an EchoStar company. The HughsNet Gen5 service plans are designed to deliver download speeds of 25 Mbps and upload speeds of 3 Mbps, but individual customers may experience different speeds at different times of the day. Speeds and uninterrupted use are not guaranteed and may vary based on a variety of factors including: the configuration of your computer, the number of concurrent users, network of Internet congestion, the capabilities and content of the websites you are accessing, network management practices as deemed necessary, and other factors. When you connected to HughesNet service using Wi-Fi, your experience will vary based on your proximity to the Wi-Fi source and the strength of the signal. *Speeds may vary depending on distance, line quality and number of devices used concurrently. Subject to availability. Some prices shown may be introductory offers. Equipment fees, taxes and other fees and restrictions may apply. **Speed comparison based on 1.5 Mbps DSL.


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Wire Magazine 29.2018 Dining Delicious Special Issue: Delectable Seafood  

This week, we bring you Wire Magazine’s Dining Delicious Special Issue about delectable seafood that includes four of those restaurants for...

Wire Magazine 29.2018 Dining Delicious Special Issue: Delectable Seafood  

This week, we bring you Wire Magazine’s Dining Delicious Special Issue about delectable seafood that includes four of those restaurants for...