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| Jacob Katel |
| Seafood Parrillada - Scallops, Salmon, Tuna, Shrimp, Calamari, Avocado, Shallot-Habanero Vinaigrette, Hijiki. $35 |
MIA at Biscayne (20 Biscayne Blvd., Miami) is a brand new resto-club-lounge on the corner of Biscayne and Flagler with the feel of South Beach in downtown and the look of a millionaire's playground.
MIA at Biscayne's executive chef Gerdy Rodriguez helms the kitchens, which put out what the restaurant is calling "creative takes on culinary classics that marry the international flavors of Spain, Japan, and Latin America."
The luxe and heavily cushioned interior of MIA at Biscayne is designed by Isaac Valdes. Technological appointments include a metamorphic color scheme courtesy of alternating synchronized light patterns on most surfaces. A motion sensing iWall and iBar, and club elements like laser lighting, and high caliber sound system are prominent features.
Check out these exclusive Short Order pictures from behind the line, behind the bar and behind the scenes at MIA at Biscayne.
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| The sushi bar. |
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| Bagel Roll - House-Smoked Salmon, Cream Cheese, Cucumber, Chives. $10 |
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| Hamachi Tiradito - Yuzu, White Truffle Oil, Chives. $15 |
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| Diver Scallops, Potato Puree. $12 |
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| Gazpacho - Liquid Nitrogen Chilled Tomato-Cucumber Soup, Mini Croutons, Tomato Seeds, Balsamic Reduction, Micro Basil, Basil Oil. $6. With Grilled Shrimp - $12 |
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