ALTAMARE Readies For Its Close Up

AltaMar's alter ego ALTAMARE (their caps, not ours) is gearing up for its debut, slated for the first week of February, and making steady progress aesthetically by Juan Carlos Arcila-Duque and gastronomically by executive chef Simon Stojanovic, a Michael's Genuine Food & Drink alum. Menu definitely sounds Michael's-influenced, with entrees including Fudge Farms boneless pork chop wrapped in cured fat back with roasted tomato and eggplant salad; pan seared halibut with baby fennel gratin, herb salad and salsa verde; 24-ounce Harris Ranch bone-in-ribeye with red pepper relish; and pan-seared local cobia with Swank Farms watercress salad and local heirloom tomatoes with arugula vinaigrette. Appetizers include Spanish mackerel crudo with bottarga, Meyer lemon, seasalt and cold pressed, extra virgin olive oil; pan seared sheepshead with warm faro, chorizo, grilled lemon and saffron aioli; and pan seared day boat scallops with tomato ginger nage and crispy fennel. ALTAMARE will also offer full bar, wine list with over 200 labels and "creative cocktails." For reservations, call 305-532-3061.
AltaMar Gets An 'E' For Expansion [EaterMiami]