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DINING DELICIOUS

By Rafa Carvajal

STILTSVILLE FISH BAR IS WHERE IT'S AT!

PHOTO BY MICHAEL PISARRI

Fortunately for Kim and I, Jeff offered to do a tasting for us, so we could enjoy some of the most delectable dishes on the menu. As Snacks we enjoyed the Smoked Fish Dip with cherry wood smoked local catch, house pickles thyme & butter toasted saltines; Green Eggs & Ham with green deviled eggs, crispy country ham & pickles; Crispy Coconut Shrimp with kataifi wrapped local shrimp, roasted miami coconut & key lime; and the Buffalo Fish Wings basket with chili lime hot sauce & celery hearts. For Small Plates we loved the Sweet Corn Spoon Bread with buttermilk cream & scallions, and butter poached lobster; Cobia Tiradito with avocado,

8 WIREMAG.COM #03 2018

PHOTOS PROVIDED BY GROVE BAY HOSPITALITY GROUP

love fresh, high-quality seafood, and so does my dear friend and fishing partner Kim Falconer. So we were delighted for the opportunity to try out Stiltsville Fish Bar and meet Executive Chef Jeff McInnis. Stiltsville features classic seafood cookery enhanced with modern techniques, and a cocktail menu of refreshing Key West style drinks. This new restaurant by Grove Bay Hospitality Group and culinary duo Jeff McInnis and Janine Booth is located in Miami Beach's Sunset Harbour neighborhood. The delicious fish house was inspired by both Jeff's childhood growing up in Florida's panhandle – where he fished and enjoyed boating in the Gulf waters – and his and Janine's love of simply prepared seafood.

crispy hominy & popped corn aji amarillo chili, cilantro & lime; and Wood Grilled Oysters with greenneck butter & charred sourdough. Our Large Plates were the delightful Shrimp N' Grits with stone ground grits, creole sausage melted tomatoes, sweet peas & shrimp butter; the Bayleaf & Citrus Crusted Fried Chicken with watermelon pickle salad & Stiltsville hot sauce; and a perfectly prepared mixed grill of Tilefish, Grouper and Redfish from the Daily Catch menu. It is rare to see redfish on a menu, which is a very local fish considered to be one of the best by true fishermen. For dessert, we sampled the Coconut Key Lime Pie with coconut Graham Cracker crust, whipped cream and fresh key lime; and the Gooey Chocolate Cobbler with passion fruit ice cream.

After a wonderful dinner, I sat down with Jeff to learn more about Stiltsville Fish Bar.

Rafa Carvajal: How did the concept for Stiltsville Fish Bar come out?

Chef Jeff McInnis: The concept is inspired by my childhood growing up in Florida's Panhandle, fishing and boating in the Gulf waters, and passion for simply prepared seafood.

RC: What inspired you to create the dishes at Stiltsville Fish Bar? JM: Growing up on the Florida Panhandle, we had a laid-back lifestyle. The fish house concept was never brought up in our neighborhood because that's what most of the restaurants were along the Gulf Coast and still are today. A local restaurant was usually connected to a family that owned at least one or two shrimping or fishing vessels. It would just be plain strange to see tuna or hamachi from the Pacific waters in our hometown. I've been concerned over my long tenure living in South Florida about the lack of real "Florida fish houses" in the Miami area, and my partners and I agree it's just a necessity to have this concept represented as best as it could be for the locals of Miami.

RC: Describe your cuisine at Stiltsville Fish Bar for our readers who enjoy dining out.

JM: Our cuisine can be described as classic seafood with a modern twist.

PHOTOS PROVIDED BY GROVE BAY HOSPITALITY GROUP

RC: What differentiates Stiltsville Fish Bar from other popular restaurants in Miami Beach?

JM: We feel that when customers walk into Stiltsville Fish Bar they feel at home in a real neighborhood fish house on the bay. It's the focus of our restaurant's direction and synonymous with the name: local fish, local people, old Florida, and salty beautiful sunsets.

"I'VE BEEN CONCERNED OVER MY LONG TENURE LIVING IN SOUTH FLORIDA ABOUT THE LACK OF REAL 'FLORIDA FISH HOUSES' IN THE MIAMI AREA, AND MY PARTNERS AND I AGREE IT'S JUST A NECESSITY TO HAVE THIS CONCEPT REPRESENTED AS BEST AS IT COULD BE FOR THE LOCALS OF MIAMI." - CHEF JEFF MCINNIS

#03 2018 WIREMAG.COM 9

RC: Describe Stiltsville Fish Bar in three words.

JM: Local, mermaidness and tasty.

RC: What do you think guests enjoy the most about dining at Stiltsville Fish Bar? JM: Being able to experience and taste really fresh seafood from waters located only a few feet away from you.

The knowledge that they're getting the freshest fish.

RC: What are the three most popular dishes with diners at Stiltsville Fish Bar? JM: Our Daily Catch is insanely popular; the Smoked Fish Dip and Coconut Shrimp.

RC: Why do you think diners love those dishes the most?

JM: The dishes have their own independent characteristics that make them their own. You can really taste the labor and love that goes into them.

RC: What are your personal top 3 favorite dishes at Stiltsville Fish Bar, and why?

JM: Definitely our Daily Catch, Fish Wings (which is a dish that only a real fish lover would appreciate) and the Smoked Fish Dip because, like I said, you can really taste the labor and love that goes into them.

"THE COCKTAIL PROGRAM FEATURES RUM FOCUSED COCKTAILS INSPIRED BY THE RELAXED VIBES OF THE FLORIDA KEYS AND KEY WEST." - CHEF JEFF MCINNIS

RC: How do you put together your Daily Catch menu at Stiltsville Fish Bar? JM: This section is constantly changing as we bring in fish daily from our fisherman. We have a few fishermen 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.

The preparation is extremely simple for all the right reasons. Pick your fish, a side dish, and a sauce. This fish will be presented to you in its simplest state with the sauce on the side, so you can really get to experience the natural real flavor from our local bays and oceans.

RC: Is there anything else you would like to share with Wire Magazine readers about Stiltsville Fish Bar? JM: My partner in crime, Janine Booth, is an amazing fishmonger, mermaid woman and badass line cook; she is the backbone of Stiltsville Fish Bar. I couldn't make this happen without her.

On a less cheesy note, in the future we're launching lunch and a daily fish market with grab and go options. Not to mention the world's coolest rooftop dining in 2018. We also offer a delicious brunch Friday through Sunday!

Stiltsville Fish Bar. 1787 Purdy Avenue. Miami Beach 10 WIREMAG.COM #03 2018

PHOTOS PROVIDED BY GROVE BAY HOSPITALITY GROUP

RC: Tell us about your cocktail program.

JM: The cocktail program features rum focused cocktails inspired by the relaxed vibes of the Florida Keys and Key West.

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