Someone once said you should live each day like it’s your last.
Well, if you happen to be a 2.5-pound lobster, truer words have never been spoken.
Beginning mañana: the reign of Catch Miami, a scene-making seafood palace from EMM Group that’s helmed by a Top Chef champion (season three’s Hung Huynh) and cracking all forms of insanely fresh shellfish, opening tomorrow in The James Royal Palm hotel.
What you’re getting yourself into: a two-level terrazzo-and-brick-laden spot with thinly sliced sashimi and a tremendous amount of sex appeal. So yeah, it was sort of born for South Beach.
Come here when you want to take Saturday night for all she’s worth (or you’re looking to set an impossibly high bar for dinner dates in 2013). To begin: a Fortuna (rum, peach, pineapple) in their art-deco-style lounge. To follow: Fortuna the sequel.
After drinks, head upstairs. A sprawling dining room awaits with copper drum chandeliers, teal banquettes and, perhaps most importantly, fried oyster po’boys. Get those. And the chili-spiked prawns. And the caviar-topped scallop dumplings. And that 2.5-pound lobster. Yes, it seems like a lot, but they put the lazy Susan on the table for a reason.
It’d be rude not to take advantage.
Well, if you happen to be a 2.5-pound lobster, truer words have never been spoken.
Beginning mañana: the reign of Catch Miami, a scene-making seafood palace from EMM Group that’s helmed by a Top Chef champion (season three’s Hung Huynh) and cracking all forms of insanely fresh shellfish, opening tomorrow in The James Royal Palm hotel.
What you’re getting yourself into: a two-level terrazzo-and-brick-laden spot with thinly sliced sashimi and a tremendous amount of sex appeal. So yeah, it was sort of born for South Beach.
Come here when you want to take Saturday night for all she’s worth (or you’re looking to set an impossibly high bar for dinner dates in 2013). To begin: a Fortuna (rum, peach, pineapple) in their art-deco-style lounge. To follow: Fortuna the sequel.
After drinks, head upstairs. A sprawling dining room awaits with copper drum chandeliers, teal banquettes and, perhaps most importantly, fried oyster po’boys. Get those. And the chili-spiked prawns. And the caviar-topped scallop dumplings. And that 2.5-pound lobster. Yes, it seems like a lot, but they put the lazy Susan on the table for a reason.
It’d be rude not to take advantage.
