Friday, July 30, 2010

(Miami) Spice of Life

Yes, it's that time of year again - when diners go off in search of the elusive $35 dinner that does not involve the same boring roll call of chicken paillard, farmed salmon, and churrasco, served by sneering waitstaff who seem less than eager to get into the spirit. Or, to look at it another way, the season when line cooks go slowly insane, chanting "All work and no play makes Jack a dull boy" as they crank out the same couple of dishes over and over again, while the owners calculate food costs down to the penny in the hope they're at least coming out even, and servers put up with customers expecting to be treated like royalty for their meager $5 per person tip. Ahh, Miami Spice time!

We've been through this before here, but I'll briefly repeat my basic rules for navigating Miami Spice season: (1) there's no reason to bother with restaurants where a $35 menu is not a meaningful discount from their regular prices (though, of course, go to them if you like them; just don't do so because they're offering a Miami Spice menu); (2) the infamous chicken breast/farmed salmon/churrasco (or substitute short rib) "trifecta" is usually a tell; and (3) look for food that actually interests you. If a restaurant doesn't excite you the other 11 months of the year, it is unlikely there's going to be something really inspiring on their Spice menu. I like to see it as a chance to try some places, both new and old, that may not be in your "regular rotation," with limited financial commitment.

There's been some good Miami Spice chatter on the interwebs already, with New Times' Short Order playing "Deal or No Deal,"[1] and MRPR's highly amusing and mostly on-target "Open Letter on the Eve of Miami Spice."[2] So with that said, and with the disclaimer that I've not yet tried any of these menus nor indeed all of these restaurants, here are some Spice menus that looked intriguing to me. I may not have listed all the items, but have linked to each of the menus so you can peruse yourself; and keep in mind as well that many places change their Spice menus regularly, if for no other reason than to keep their line cooks from hurting themselves or others.

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Fin - Miami Design District

[Sorry, this place has closed]

I've come to realize that I am susceptible to the power of self-suggestion. When I was planning our upcoming trip to Spain, all I wanted to eat was Spanish food. We decided to take the kids to Maine next month, and all of a sudden I had hankerings for fresh, simple seafood. That's pretty much the mission statement of Fin, Chef Jonathan Eismann's latest restaurant to open in the Design District, which is where we ended up for dinner earlier this week. It was exactly what I was looking for.

We actually got something of a preview for Fin several months ago, when Chef Eismann used the space to host one of our Cobaya dinners back in December. It quietly opened for real about a month ago, occupying a small enclosed nook in the corner of Q American Barbecue on the west end of the Design District along Miami Avenue. Keeping track of Chef Eismann's restaurants has required a scorecard lately: through some wheeling and dealing with restaurateur Jeffrey Chodorow, his flagship Pacific Time has now closed, and after the summer is to become El Scorpion (the Mexican restaurant Chodorow opened up on South Beach just south of 5th Street); and the El Scorpion space on South Beach is going to become a second Q American Barbecue. Meanwhile, PizzaVolante is still cranking out good pies across the street from the original Q, which is staying put in its Miami Avenue location (which is the old Sheba spot, for those with a memory that goes back more than a year or two).[1]

Though Q is right next door, Fin feels like a different world, done up like an idealized Cape Cod bungalow with wide wood planks on the floor, simple wood and white-washed furnishings, soft blue and white stripes up the walls. It's small and intimate, probably seating no more than about 25-35 people at full capacity.

The menu is small too, featuring a very abbreviated selection of mostly fish and seafood that apparently will be constantly rotating, depending on what Chef Eismann sources at any particular time. And I do mean short: maybe five appetizers, about the same number of entrées, all almost exclusively piscine, some vegetable sides to choose from, a few desserts.

Dinners start with a complimentary amuse, this time a small bowl of popcorn shrimp (for those who miss Pacific Time, you will be reminded of the hot and sour shrimp snack) with a spicy remoulade, along with a tall shot of a tomato-lobster gazpacho (nice, bright and balanced tomato flavor, though the lobster got lost in the mix). From there, I led off with a half-dozen oysters on the half-shell (Wellfleets? I forget), served simply with a wedge of lemon, some Tabasco, and a simple mignonette. These were some of the best oysters I've had locally, expertly shucked, fresh, briny and clean-tasting.

Mrs. F started with a corn chowder, which curiously did not include any seafood, but which was still loaded with flavor and precisely seasoned. Another carry-over for Pacific Time fans is a variation on the grouper cheeks with red curry and bananas, which here showed up on the Fin menu with shrimp.

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Thursday, July 29, 2010

NAOE in Pictures - A Year Later

It was a little more than a year ago that I made my first, revelatory visit to NAOE. I've been back several times since then, and each meal has been a bit different, but just as good. I brought the camera for my most recent visit, something of a one-year anniversary celebration. You can see the complete flickr set here.

bento
bento

The bento featured hog snapper sashimi with shiso and seaweed (the snapper freshly caught by a spearfishing friend that morning); scorpionfish (also locally caught) two ways, fried, and braised with apricot and sprinkled with white poppy seed; a silky custard with aji and shiitake mushrooms; baby carrots, gingko nuts; slow-braised, falling-apart tender pork jowl with parsnip purée and mustard sauce; bamboo rice, daikon pickles; butternut squash and miso soup.

snapper sashimi
snapper sashimi

scorpionfish, aji & shiitake custard
scorpionfish, aji, shiitake custard

As always, after the bento, a procession of nigiri.

salmon nigiri
scottish salmon nigiri

shira ebi nigiri
shira ebi nigiri

scallop nigiri
scallop nigiri

Chef Cory brings in live scallops and prepares them to order. You could see the scallop muscle still quivering after he sliced it.

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