Open late Fri.-Sat.
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Lure Fishbar South Beach Restaurant Review: In the Art Deco-era St. Moritz component of the Loews complex, Lure Fishbar copes graciously with the landmarked protection of its cocoon-like interior by imitating a luxury yacht’s stateroom. Still, we recommend trying to score one of the limited patio or terrace tables to best enjoy the house specialty, which, as at its Manhattan predecessor, is fresh seafood. John Iatrellis spearheads the kitchen, sharing and carrying out Josh Capon's ingredient-driven philosophy. On a menu divided between predominantly Asian-accented raw bar items (variously-dressed East Coast and West Coast cold water oysters, sushi and sashimi, maki rolls) and more globally ranging cooked dishes, is a hamachi-scallion hand roll; Japanese yellowtail, typically rich but sometimes a bit mushy, is here both buttery and clean. Proteins, specifically the grilled whole dourade, speak for themselves, as does Capon's burger topped with bacon jam. And let's not forget about the butter poached lobster bucatini with lobster uni crema. Desserts are mostly fancified comfort food classics; the Pot of Gold delivers banana pudding, milk chocolate mousse and candied peanuts. But frankly, it doesn’t quite match the main meal’s sophistication and lightness; for that, we’d recommend ending with the refreshing and seasonal Tropical Paradise or Key lime pie. The wine list reflects a balance of old-world and new-world selections, and unpretentious sommelier Marco Chapnick arranges often delightfully unusual pairings.