Since opening its doors five years ago, Lure Fishbar South Beach—the elegant seafood brasserie and bustling cocktail bar at Loews Miami Beach Hotel—has become a staple for seafoodies, Miami locals and visitors alike.
The second and only other location of celebrity chef Josh Capon’s critically-acclaimed New York City outpost, Lure Fishbar is celebrating five fabulous years with an exclusive “From SoHo to SoBe” pop-up menu experience.
Running through July 31st, “From SoHo to SoBe” is paying homage to the restaurant that started it all, offering diners a curated selection of signature items from the Lure Fishbar New York menu. Appetizers include seafood-forward offerings such as Bay Scallop Crudo with jicama, green apple, jalapeno and lime vinaigrette; Lobster Croutons served on toasted sourdough with golden garlic and chilies; and for sushi connoisseurs, the Shazam Roll with yellowtail, salmon, avocado, kewpie mayo and wasabi tobiko. Entrees range from a 10-ounce Filet Mignon to a two-pound Whole Stuffed Lobster with Dungeness crab filling, garlic-chili butter and grilled lemon.
Cocktail enthusiasts can enjoy three signature selections from Lure Fishbar New York’s popular bar, including the SoHo Soto Martini, made with Soto Junmai Daiginjo Sake, Breckenridge Gin and St. Germain; the vodka-based I’ll Have That; and Journey Into Night made with Bulleit Rye, Carpano Antica Formula and Fernet Branca.
“Since opening Lure Fishbar South Beach, we’ve not only brought our signature approach to seafood to Miami, but have become a part of the community as well, which is special. We look forward to more milestones at Loews Miami Beach Hotel and to creating memorable moments for guests through the passion we put into each dish that comes out of our kitchen.”
– Josh Capon, Lure Fishbar Chef
If you can’t make it to the popup, toast to Lure’s five years in Miami by mixing up one of these delicious cocktails at home.
I’ll Have That
- 2 oz. Grey Goose
- .75 oz. Lemon juice
- .75 oz. Earl Grey Simple Syrup
- 3 dashes Bitterman’s Hopped Grapefruit Bitters
- Lemon Twist (to Garnish)
Preparation: Add all ingredients, save for the garnish, to a shaker tin with ice. Shake and strain into a coupe or Martini glass. Garnish with a lemon twist.
Journey Into Night
- 2 oz. Bulleit Rye
- 1 oz. Carpano Antica Vermouth
- 1 barspoon Fernet Branca
- 3 Brandied Cherries (to Garnish)
Preparation: Add all ingredients, save for the garnish, to a mixing glass with ice. Stir and strain into a rocks glass over a large ice cube. Garnish with brandied cherries.
Soto Soho Martini
- 2 oz. Soto Junmai Daiginjo Sake
- 1 oz. Breckenridge Gin
- .25 oz. St-Germain
- Cucumber Ribbon (to Garnish)
Preparation: Add all ingredients, save for the garnish, to a mixing glass with ice. Stir and strain into a coupe or Martini glass. Garnish with a speared cucumber ribbon.