Throughout the month of July, Lure Fishbar's Executive Chef John Iatrellis offers a three-course dinner ($50 per person) beginning with a choice of raw bar platter (dressed oysters, jumbo shrimp and clams); calamari with smoked chili glaze; a chop salad with tangy balsamic dressing; salmon tartare with avocado, ponzu and aji amarillo; or crab cakes. Savory entrees include Lure’s Bash Style Burger; shrimp risotto with uni crème; Nori-crusted tuna served with Chinese broccoli and Jasmine rice; herb-roasted chicken with Greek-style oven potatoes, baby artichokes and crispy spinach; and branzino with cauliflower puree and caramelized fennel. Desserts made in-house end the meal with Key lime pie with roasted white chocolate; milk n’ cookies or chocolate peanut butter ice cream sandwich; or two scoops of sorbet (mango-lime, Meyers lemon or passion fruit).

In addition to well-curated wine and sake lists, local craft beers are available by the bottle or on draft. Lure’s bar also offers cocktails created by Bar Director Rob Ferrara including the Dr. Greenthumb ($12) made with Avion Silver tequila, fresh kale & cucumber juices, lime and matcha green tea with a spiced salted rim; and the Changing of the Guards ($10) made with Beefeater Gin, Yeoman tonic syrup, sparkling water and lemon.   

Lure Fishbar is located in the historic St. Moritz Hotel building at the Loews Miami Beach Hotel at 1601 Collins Avenue. Valet parking is available.  (305)

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