The Who: The owners of Seaspice have branched out with this small-ish spot adjacent to their Maimi River location. Executive chef Ben Goldman and pastry chef Jill Montinola were both formerly at Shikany.
The Space: The sibling to Seaspice also has a waterfront patio, elegantly candle-lit and overlooking the Miami River. Indoors features a plywood tree installation by designer Santiago Pelaez, nautical light sconces and white cushioned banquettes.
The Dishes: Crudo and hot stone cooking. The minimal menu makes a lot of its limitations with salads, seven raw dishes and seven hot-stone dishes. Prices are high with starters $12-28, and larger plates $18-$95 for A5 wagyu.
Salads include purple watercress with myoga, bubu arare (small, crunchy balls that lend an umami flavor) and smoked trout roe, as well as a baby kale plate with pineapple and lemon ricotta, vadouvan curry and blueberry confit. On the raw side the salmon rosettes feature Faroe Island salmon wrapped around candied shallots, fried capers and creme fraiche.
The hot stone options include proteins like lamb, scallop, cobia and duck. Three different types of salt are offered as seasoning including a black lava salt. Cooking is done tableside and diners can choose to do the grilling or have the server do it.
Desserts are cooked for you: beignets stuffed with banana coriander creme and served with a blueberry compote, or chocolate cremoso with salted caramel, seaweed snow and toasted rice mousse.
The Bottom Line: The city’s first and only DIY hot-stone and raw-bar combo also happens to be Seaspice’s sibling, so expect plenty of champagne shenanigans.