A Fish Called Avalon has established itself as a veteran fine dining destination amidst Miami Beach’s historic Ocean Drive. For three decades, the restaurant has set the standard for classically excellent seafood.
Restaurant/hotel exterior. Photo by Paul Petrella.
We were offered the opportunity to experience the cuisine of Executive Chef Kal Abdalla. With a warm greeting by restaurant manager, Mariano Barrozo, we were seated in the dining room reflective of the iconic Art Deco district. The atmosphere is intimate and romantic. Outdoor terrace dining offers another sophisticated seating option with warm ocean breezes augmenting a more robust ambience. The expansive front porch hosts live Latin-Caribbean music nightly.
LEFT: Dining room, RIGHT: Outdoor terrace. Photo by Paul Petrella.
Abdalla’s contemporary innovative tropical cuisine is crafted with fresh ingredients. Hailing from the Syrian island of Arwad, he has more than four decades of experience preparing haute cuisine. His resume includes prestigious European and American cruise lines and 20 years as executive chef at Miami's The Forge Restaurant.
A Fish Called Avalon offers an extensive menu that shines with variety and uniqueness. Select wines and handcrafted cocktails complement the food. Service is warm, friendly, and attentive.
Our meal started with warm artisanal bread and authentic homemade hummus drizzled with extra virgin olive oil.
Hummus. Photo by Paul Petrella.
A Mediterranean platter followed, showcasing five of the chef's beautiful compositions. Eggplant purée (baba ghanoush) was creamy with smoky overtones. Impeccably tender charred octopus was blended with marinated shaved fennel and arugula. A creamy rich spinach risotto was topped with two perfectly seared scallops, firm and delicate. Tuna tartare with kimchee,orange, cilantro, sesame seeds, sesame oil, jalapeño, and tamari was circularly molded and wrapped in paper-thin cucumber and topped with micro greens, which added a burst of flavor. Strained Greek yogurt was fluffy and adorned with savory salmon caviar. Marinated olives completed the presentation.
Mediterranean platter. Photo by Paul Petrella.
Our two seafood entrees were both creative and palate tantalizers. Chilean Sea Bass miso glazed, pan seared, and oven baked is served atop braised Swiss chard in a tamari broth with shrimp dumplings at the periphery. The sea bass was moist, tender, flaky and rich.
Chilean Sea Bass. Photo by Paul Petrella.
Blackened grouper was served with a lightly textured saffron citrus beurre blanc, braised spinach, and sushi rice with charred cherry tomatoes.
Blackened grouper. Photo by Paul Petrella.
For dessert, a creme brûlée was served dramatically in a thin walnut pecan cone. The vanilla custard was topped with caramelized brown sugar and the cone surrounded by fresh berries and a blueberry, raspberry, mango coulis.
Creme brûlée. Photo by Paul Petrella.
A Fish Called Avalon is a celebrated South Beach landmark offering a multi-sensory experience, and one not to be missed.
A Fish Called Avalon, 700 Ocean Drive, Miami Beach, FL 33139.
Call (305) 532-1727
Reservations: Open Table
Hours: Nightly: 6 to 11 p.m.
Parking:
Valet available for a charge
Nearby parking garages - 7th Street between Collins Avenue and Washington Avenue Metered parking
