Seasalt and Pepper
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Seasalt and Pepper Restaurant Review: In this stylishly converted indoor/outdoor warehouse space, with an artful industrial-glam décor that dramatizes its setting on the Miami River (historically a gritty, rather than pretty, working waterway), one can dine among the stars, as well as under the stars on an expansive riverfront deck. Unlike old raffish river restaurant/markets, Seasalt has a co-owner, Stephane Dupoux, who developed South Beach’s trendiest 1990s nightspots (Nikki Beach, Opium, The Strand and more), so the rich and/or famous have been flocking since this seafood spot opened in late 2013. In contrast, chef Alfredo Alvarez's delightfully untrendy menu focuses largely on luxe but simple wood oven-cooked dishes, particularly seafood casseroles: an Italianesque clay pot of huge heads-on prawns with garlic, oregano, parsley and wine; a rich (and expensive) retro-modern Maine lobster Thermidor; and, rare relief for the budget-impaired, PEI mussels in herb sauce, with grilled crostini for mopping up the last flavorful drop. For dessert, we recommend another retro-modern item with some South Florida regional reinvention: the orange blossom Pavlova with passion fruit curd. The fairly extensive global wine list includes plenty of bottles that pair well with seafood. Many diners, anyway, opt for cocktails prepared via “tableside mixology” --- gimmicky but fun, and allowing for some customization.