BLT Steak, chef Laurent Tourondel’s restaurant at the Betsy South Beach, launched a new raw bar — a seasonal selection of East and West Coast oysters, Littleneck clams, Alaskan king crab, Jonah crab and stone crabs — and sushi menu.   Sushi chef Insih Rudapin creates rolls and specialty items like crispy sushi fish tacos featuring  ahi tuna, sushi rice, avocado, siracha and cilantro; peekytoe crab with wasabi tobiko, mango, avocado and lime; yellowtail & caviar with kumquat and glangal-soy sauce, tempura softshell crab with a horseradish-calamansi steak sauce; and decadent crispy truffle and Kobe beef served with black truffle aioli and scallion.  There are also sashimi, tartare and ceviche such as tuna tartare with avocado and citrus-soy ginger and  hamachi with mint avocado and an orange & Meyer lemon marinade, among others.

BLT Steak at The Betsy Raw Bar, 1440 Ocean Dr, Miami Beach;305-673-0044 www.thebetsyhotel.com/blt-steak.

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