Miami Spice, which runs through Sept. 30, always is a treat, particularly when it includes dinner at Lure Fishbar at the Loews Miami Beach Hotel. Located in the heart of South Beach, Lure Fishbar is one of South Florida’s top seafood restaurants. It never disappoints, whether it’s Miami Spice or just another night out on SoBe.
This year Miami Spice guests get their first tastes of new Executive Chef Nicolas Cabrera’s return to South Florida. Cabrera, the former executive chef (STK Chicago) at The One Group, had been head chef at Coya Miami and head sous chef at Meat Market Miami, so he knows the SoFla culinary scene.
“After moving back to Miami from Chicago two months ago, Miami Spice has been an incredible opportunity for me and my team to showcase our new American Seafood cuisine,’’ Cabrera said. “It remains an important part of our yearly menu programming and a creative outlet for us to show guests the best of what we have to offer’’
This year’s offerings ($39 per person) include four appetizers, including a great “Oyster Delight’’ with citrus caviar and cucumber; three entrees, including Snapper with Mediterranean lentil salad; and two desserts, my favorite being Lure’s Signature Key Lime Pie.
“I wanted to create a light and tasty menu that everyone can love and enjoy, but that also reflects our oceanfront location and the fresh ingredients that should be enjoyed over the summer,’’ Cabrera said.
The big hit on the August version of the Miami Spice menu?
“Asparagus Salad with the Perfect Egg for the best-selling appetizer,’’ Cabrera said. “Guests really love the flavors and consistently comment on this dish. In addition, the Kanpachi Crudo, expertly prepared by our Executive Sushi Chef Kiichi Okabe, is very popular.’’
Okabe, by the way, is one of the best sushi chefs you will ever meet. Check out his preparations on and off Lure’s Miami Spice menu find out for yourself.
In September, Cabrera will change the Miami Spice to keep things fresh and to show off more of Lure’s outstanding overall culinary offerings.
“We want our guests to be surprised by the unique flavors we are creating and spark curiosity in their palates so that they come back to try more items,’’ Cabrera said.