Thanks to fellow hounds, we ate very well in Miami Beach.(long)
Although I didn't post specifically for resto requests, I trolled the board and got some great suggestions. Here are som highlights from our recent trip.
Sun-Hakasan-fried soft shell crabs(great), pastry wrapped shrimp in hot & sour sauce(better when some of the pastry was removed., lobster w/ chinese chive (delicious).
Mon- The Forge-both stone crab claws and alaskan king crab legs(good but we prefer melted butter to the mustard sauce..and I must admit I am still partial the the Chesapeake Bay blue crab, but glad I had the chance to try the stone crab. Entree-bone in filet-yummy and very tender. Dessert was apple pie crisp sundae w/ homemade caramel sauce and a caramel apple on the side-sundae was delicious but we were too full to eat the caramel apple so they wrapped it to go. That went to our favorite waitress at the outside bar at the hotel.
Tues-tried to go to Prime one twelve but it was fully booked. Wandered down the street to a place called mini. Food decent, but the 50% off coupon they offered made it just fine. Don't really remember the details of the meal other than that I had the fettucine alfredo w/ shrimp and hubby had a fish dish w/ a tasty white sauce and the mojitos were good, perhaps because of the alcohol haze.
Wed-tailgating and stadium food at the Orange Bowl (Go Mountaineers!)
Thurs-tasting menu @ Scarpetta. Standouts were the polenta w/ mushrooms and braised short rib, foie gras ravioli and the duck, although the entire meal was delicious and in the top ten of meals we have ever had. The wine pairings were excellent but made my memory a bit fuzzy.
Fri-1500 degrees tasting menu. All around, our favorite meal of the trip. Standouts were the ceviche, and especially the pork belly tacos. Other courses were 21 day dry aged steak, warm pear and gorgonzola salad and an assortment of six desserts, the best of which was the espresso creme brulee. The wine pairing was excellent as well. The resto wasn't crowded, so we had amazing service which also contributed to our enjoyment. The chef was so pleased w/ our obvious enjoyment of the meal, he sent out a few extra amuses as well as extra wing pairings to accompany them. We were also celebrating our anniversary during this trip, so much more wine was consumed than we ordinarily would, so sorry if details are sketchy. Plus, I didn't want to distract from the meals by taking notes.
Just wanted to thank all on this board that contributed to one of the best weeks of eating we have ever had.