There are a lot of reasons why Lure Fishbar is one of my favorite South Beach eateries, but let’s start at the top. Executive Chef John Iatrellis is as passionate about his Miami Spice menu as he is about his a la carte menu at the restaurant located at the Loews Miami Beach Hotel (www.loewshotels.com/miami-beach).
“I like to set myself apart,’’ from his fellow chefs during Miami Spice, Iatrellis said. “I always like to have a Miami Spice menu that’s a clear example of our a la carte menu. I don’t bring in any inferior products, nor do I serve dishes that are smaller in portions.
“If you ordered shrimp risotto off the Spice menu and I ordered it off the a la carte menu, they would be identical in size, profile and quality of product.’’
It all adds up to one of Miami Spice’s great dining experiences at one of South Florida’s top restaurants that overlooks the hotel’s pool deck and South Beach itself (www.lurefishbar.com).
True to its heritage, Lure Fishbar’s Miami Spice menu is heavy on seafood. In fact, each of the appetizers on the Spice menu is a seafood item. My favorite? The torched salmon belly with Togarachi and Sea Salt.
“A really good palate awakener,’’ Iatrellis said.
Appetizer choices continue with a Raw Bar platter with a flight of dressed oysters and a plate of Salmon Tartare.
Entrees include the aforementioned Shrimp Risotto, Yellowtail Snapper, Herb Roasted Chicken and an outstanding Grilled Skirt Steak with Blistered Shishito Peppers, Spicy Guava Redcuction and Leek Chuttney.
Dessert options are Key Lime Pie, Sorbet and Berries and Lure’s ever-popular (and decadent) Peanut Butter Chocolate Candy Bar.
If it all sounds filling – it is. But just the right amount of filling.
“It’s hot this time of year,’’ Iatrellis said. “So I try to keep things very light. I like guests to leave refreshed, not lethargic.’’