“A fish Called Avalon” keeps fine dining in South Beach

After much controversy, pre and post-pandemic, the Ocean Drive area of ​​South Beach has embarked on a revitalization process to change the negative image that some have of the famous Miami street.

And as part of that campaign, A Fish Called Avalon, a restaurant that opened its doors in 1989 in the glory days of Ocean Drive’s Art Deco District, wants to refresh the memory of lovers of good food.

“Ocean Drive is known to be a very touristy area and many people believe that it is not ideal for eating, so we are trying to change that belief. Our food is excellent as well as the service, and we definitely stand out from everyone”, says Patrick Duxbury, general manager of the place that is part of the iconic Avalon deco hotel, opened in 1941.

Lobster lovers can find it in various forms./Courtesy
Scallops with leeks stand out on the entrees menu./Courtesy

A Fish Called Avalon offers diners an award-winning menu focused on seafood. The kitchen is helmed by Executive Chef Kal Abdalla, who entrees include a delicious combination of jumbo scallops, grilled and served with charred leeks over asparagus coulis; as well as a grilled Spanish octopus, served over a squid ink reduction with fennel salad and watercress vinaigrette.

Among the entrees stands out a snapper prepared with a macadamia crust, served with spinach risotto and Beaujolais raspberry beurre blanc, which is always on the menu; a crab and herb-crusted black grouper, served with jumbo beans, wilted spinach, and citrus beurre blanc; and an Orzo Seafood Paella, made with Maine lobster, shrimp, scallops, mussels, clams and calamari with saffron and baby spinach in a roasted tomato broth that substitutes rice for Orzo.

Seafood lovers can also enjoy a cold platter filled with shrimp, oysters, lobster and other shellfish, which can be accompanied by an Avalon Chopped Salad, made with romaine lettuce, tomato, cucumber, red cabbage garbanzo, crumbled Gorgonzola cheese and fresh herbs dressed with white balsamic vinaigrette.

There are also meat-based dishes, such as a 16-ounce ribeye served with three-mustard horseradish sauce and an 8-ounce center-cut filet mignon presented with spiced rapini, leek-mashed potatoes, and Madeira shiitake sauce; as well as free-range citrus chicken served with truffled sweet potato puree, Asian-style green beans and Gorgonzola beurre blanc.

When it’s time for dessert, diners can’t miss the Key Lime Pie Pecan Crust served with fresh whipped cream, a recipe that took first place at the 2019 National Pie Championship.

The key lime pie has been worthy of recognition./Courtesy

And finally, among its “instagrammable” cocktails, the place highlights the Havana Super 88, a version of the negroni that arrives served in an Oldsmobile 88 model made with Brugal 1888 rum, Aperol and Perfect Vermouth.

The Havana Super 88 cocktail stands out for its presentation./Courtesy

With the promise of offering “old school” hospitality, without the pretensions of other places of its type, Patrick Duxbury does not hesitate to ensure that those who visit it are pleasantly surprised by the combination that the place offers: quality food, beautiful views of the Ocean Drive and live music 7 days a week.

“Come to Avalon and we’re going to impress you,” says Duxbury.

The restaurant is located at 700 Ocean Drive, Miami Beach, FL 33139. For more information, visit: afishcalledavalon.com