|Day boat scallops with tomato-ginger nage|
is now open for business, replacing Altamar next door. New executive chef Simon Stojanovic is redefining the immensely popular South Beach restaurant with sustainable and organic menu items. Look for contemporary combos such as Fuyu persimmon salad with heirloom tomato, toasted pumpkin seed, Swank farms petite fennel, and pear balsamic vinaigrette ($!2); pan seared sheep head fish with warm farro, chorizo, grilled lemon, and saffron aoli ($14); and oven-roasted Fudge farms pork loin wrapped in cured fat back, with roasted tomato and eggplant salad, and rosemary jus ($27).
1233 Lincoln Rd., Miami Beach; 305-532-3061.
|Raw seafood sampler|