Lure Fishbar in the Loews Hotel, 1601 Collins Avenue (t.305-695-4550), has only been open for six weeks and they’re luring them in. I took the bait.
The quality of the seafood is first class which is the number one criterion in my book. Then there’s the menu. To get the highest rating, I need to go to a place and not be able to decide what to order from all of the enticing (a -lure-ing, sic) choices. At Lure Fishbar there’s a wide selection of oysters, sushi and sashimi and rolls, soups and salads, seafood entrees and meats . We started with the crispy rice cakes– spicy tuna tartare and wasabi aioli which could have been on a dim sum menu. This dish will make my best of the year list for sure. Next up, the lure fish roll, just the right amount of spicy, and so tasty they don’t serve it with soy sauce, nor do they need to.
For entrees we couldn’t decide between the seared diver sea scallops with truffled mashed potatoes, brussels sprouts and veal jus; steamed red snapper with bok choy, jasmine rice, peppers and red Thai curry; or the salmon with fingerling potatoes, oyster mushrooms and mustard beurre blanc (we ordered the scallops and salmon, both delicious). No need to order a side (though I was really tempted to get the chili spinach). Desserts scored high marks as well, especially our favorite, Pot of Gold— banana pudding with milk chocolate mousse, candied peanuts and whipped cream — a standout . The Tropical Paradise — passion fruit, guava and coconut sorbet with fresh fruit was creatively presented, three flavors blended into one cake-like creation. I’m not a sorbet person, but this could do battle with the best cake or pie.
The décor at Lure Fishbar evokes that of a luxury yacht, complete with wood paneled walls, half moon banquettes and booths for two or four, and a “happening” bar that spills over into the dining room. There’s outdoor seating overlooking the swimming pool as well. Noise level is what a review site would call “energetic”, but you can still carry on a conversation. Prices are those you’d expect in any top fish house (or think what you’d pay for dinner in a leading steakhouse with prime beef). As you can tell, Lure Fishbar ranks high with me. Well done Chef Jeff Raider.I’m hooked.
Photography by William Oberheiser