Michael Psilakis, the hugely successful New York chef who teamed with Donatella Arpaia to create Anthos, Kefi and Mia Dona and New York, recently teamed up with Arpaia once again to open up a Miami restaurant in the Viceroy Hotel in the Phillipe Starck designed Icon Brickell complex. The menu sticks with Psilakis' successful formula of contemporary reinvented Greek food, with mostly small dishes and a heavy focus on raw seafood items. There are probably around 10+ raw seafood items, many with unusual pairings; and a sizable selection of various vegetable, seafood and meat cooked meze, with just a few entree size items.
The restaurant and indeed the entire hotel (including the "Club 50" lounge on the 50th floor) are a visual feast, designed by Kelly Wearstler and featuring 1930s era shapes combined with a 1970s era color palette. Incidentally, for those looking for the former bartender from Sra. Martinez - you'll find him now at Club 50.
Thanks to the small plate format we got to try a number of dishes, and there were some ups and downs. The ups - first and foremost, a decadently rich lobster and sea urchin risotto, but also a smoked octopus paired with pineapple, sopressata and skordalia, and a raw nairagi (striped marlin) dish paired with speck, apricot and pistachio. The downs - a raw salmon dish with fishy, oversalted salmon; a skimpy and unexciting botan ebi ceviche; a virtually nonexistent wine list.
More detail on our dinner here ->
485 Brickell Avenue, Miami, FL 33131