Seaspice: Miami AF

TWP at Seaspice WineIt’s been four years since I first visited Seaspice (then Seasalt and Pepper) when they first opened in the winter of 2013. Given South Florida’s random culinary rules and often flighty patrons, it’s an impressive achievement for them to be still standing and enjoying great success. Cruising that long on the Miami dining horizon takes vision, discipline, resilience, talent, and a tiny droplet of luck.

The glam and airy nautical-inspired decor, lively ambiance, and outstanding location attract more than just tourists; it’s also a favorite for devoted locals. Of course, Miamisms remain. On the weekends, you can still spot mega-yachts parading the waterway, endless champagne bottles popping at all hours, dressed-to-impress diners, and tiki tiki music thumping. But there’s more to Seaspice than that. When I finally returned recently, I noted a calm confidence by everyone I encountered. Service was on point. No senioritis there; they are firing on all cylinders, and they know it.

With excellent indoor and prime outdoor riverfront seating options, there really isn’t a bad seat in the house. The dimmed and stringed lights create a serene paradise, perfect for gazing at that magical Miami skyline. Jazzy tunes serenade diners and seem to be in complete unison to the softly rippling water and palm swaying breezes. More importantly, at the hands of chefs Angel León (formerly of Azul and Sugarcane) and Jill Montinola (Sushi Samba, Sugarcane, and Shikany), the cuisine continues to evolve, impress, and thrive. Class acts all around.

WHAT I TRIED:

HIGHLIGHTS: From the Crudos section, the bright and fresh Meli Melo (tuna, salmon, yellowtail, edamame, avocado puree, and crispy pappadum) and Hamachi (habanero pomelo vinaigrette, crispy garlic, and shiso) are a must. Curious about Green Plantain Fries, I placed an order: thinly cut, perfectly crisp, elongated tostón chips. Oh, yes! The decadent Alaskan King Crab Linguine, with preserved Meyer lemon and smoked trout caviar, disappeared in minutes despite its generous serving. If that’s not a good sign…

Save room for dessert. It’s tough to choose a favorite from the four dreamboats I tried, but I’ll go with a tie between the Dolce de Leite Cake (blood orange gel, thyme, cafezinho ice cream) and the Guanaja Chocolate Cremoso (cocoa nib crumble, seaweed snow, and toasted rice mousse).

Seaspice
422 NW North River Dr
Miami, FL 33128

(305) 440-4200

RESERVATIONS

Seaspice Menu, Reviews, Photos, Location and Info - Zomato

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