The Pearl
<p>Though the Miami Beach décor (modular white banquettes and blue-lit, wall-through aquariums) may seem incongruous, the Pearl has quickly become a go-to haunt for even old-school seafood lovers. Chef Seth Raynor's dishes are heavily Asian-influenced: his yellowfin tuna pearls (served in a martini glass) come with wasabi tobiko; his halibut fillet is served with a coconut-Kaffir lime broth and Japanese mushrooms; and his lobster is prepared in a spicy salt-and-pepper crust with lo mein noodles and grilled lime. As nouveau as these offerings may sound, though, all are simple enough to let the fresh seafood flavors shine through. </p> <p><strong>Tip:</strong> Late nights at the Pearl's first-floor bar are a major scene, with lots of trendy young things sipping sake and passionfruit cosmos.</p>
AS FEATURED IN...
From Travel + Leisure , APR 2007
Chef Seth Raynor's Asian-influenced seafood hot spot...MORE>>
From Food & Wine , JUL 2006
Michael Schlow of Boston's Radius frequents this creative seafood spot. He recommends the Hawaiian spiced margaritas (made with sweet-tart lihing powder) and the crispy salt-and-pepper wok-fried...MORE>>
From Travel + Leisure , JUL 2004
At the Pearl, the signature yellowfin tuna tartare with spicy crème fraîche is the...MORE>>
Last updated April 2007
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