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THIS RESTAURANT IS CLOSED Blue Door Fish Restaurant Review: While innovative French/Brazilian fusion chef Claude Troisgros remains this restaurant's recipe mastermind, the main ingredient focus now centers on seafood---some prepared with a most un-Claudian absence of creativity. Menu items include classic fruits de mer available, as at any traditional French brasserie or trendy U.S. copycat, by the piece or in shellfish plateaus. Additionally, all seafood and meat can be prepared "a la plancha"---plainly grilled, albeit with today's usual DIY choice of sauces. Fortunately, the pandering-to-the-public portion of the menu only goes so far. For old school sophisticates who prefer creative chefs to do the creating, there are still plenty of unique Troisgros tropically-accented French dishes like Big Ravioli with taro root mousseline, white truffle oil and mushroom cappuccino, or lobster with caramelized banana, brown butter, and cilantro-lime sauce. To experience maximum Miami hedonism, try for an outdoor terrace table during brunch (Saturdays and Sundays only), and celebrity-spot while dining on indulgences like lobster beignets; a "crabavocat" (guacamole, crab, crispy shrimp, and spicy tomato coulis); a mushroom white pizza with custardy scrambled eggs and an abundance of black truffle shavings; and much more. The wine list is first-rate and expensive, as are cocktails including bracing alcoholic lemonades.