In addition to saying AltaMare has “the freshest fish in town,” South Beach Magazine, praised owner Claudio Gordano for creating a “menu that showcases the best catches from local fishing boats intermingled with classic Italian dishes.” Diners can watch every step of the preparation process, thanks to the restaurant’s open kitchen, where chefs batter local yellow-eye snapper and blanket it with cucumber crème fraîche, or lightly sear wahoo before plating it with baby artichokes and arugula.
Not to be outdone by the entrees, many of the desserts are creative takes on classic dishes: a “ceviche” swaps seafood for a mélange of tropical fruits swimming in citrus dressing, and the deconstructed tiramisu combines mascarpone mousse, ladyfingers, and shots of espresso and Bailey’s.
On a white tablecloth, bright red slices of tuna steal glances from everyone in the vicinity before a plate of king crab legs arrives to take over the show. Kone takes its culinary inspiration from the food of the Japanese immigrant community in Rio de Janeiro, resulting a seafood-driven menu that fuses colors, flavors, and ingredients from distant points of the globe. A typical meal here might open with lobster tempura maki or Gulf oysters served fresh on the half-shell. But it's hard to ignore the lengthy list of housemade pastas, from classic lasagna to gnocchi bolognese. As they dine on the open-air patio, diners mingle over mojitos and wine, taking in the surrounding ambiance of Espanola Way's palm-lined streets, the restaurant's charming cafe-style facade, and the distant wail of jealous seagulls.
The lunch menu's star starter is hot and sour popcorn shrimp served with Thai vinaigrette ($9). To whet an evening appetite, the dinner menu offers littleneck clams ($12) and soft shell crab ($13). Main courses, such as locally caught grouper ($24) and mahi ($22), are as fresh as a rapper buried in iceberg lettuce. An Indonesian-influenced skirt steak with shiitakes gets high marks ($22) and can cross other transnational borders with a side of Chinese eggplant with red curry ($7) or faro risotto ($8). For dessert, the difficulty of choosing between the drunken grape parfait ($8) and the blueberry meringue pie ($8) can be mitigated by ordering both or by kidnapping Oompa-Loompas to work in an abandoned chocolate factory.
Tutto's Mare chef Juca Oliveira draws on his own life experiences to craft his menu of international fusion cuisine. Inspired by his childhood in Brazil, he crafts escondidinho de camarão—shrimp creole layered with yucca mash and baked in a wood-burning oven. Drawing on his Italian culinary training, he simmers classic pastas such as al dente black linguine and gnocchi with wine-mushroom sauce. From the cosmopolitan culture of Miami—his home for more than 20 years—he borrows still more eclectic tastes, from Japanese miso to Peruvian spices. He also gathers seafood, fresh fish, and Cordon Bleu–trained mermaid sous chefs fresh from the ocean.
A thick white column supports the high ceiling of Tutto Mare's bright and airy dining room, filled with sleek black tables or cream-colored banquettes. Patrons may also opt to sit at additional outdoor tables or stay inside to pluck utensils from the food-themed graphic art on the walls.
Back in the 1800s, No Name Harbor welcomed families of egrets and herons to its fish-filled waters. Things haven't changed too much since then, though humans now join the birds in their feasting, having established a dinner spot of their own in Boater's Grill.
The name isn't a misnomer—you can arrive to the grill by boat as easily as you can by car or dolphin-back. Its tables sit on the rounded cusp of the harbor, supporting food that matches the backdrop.
Appetizers of housemade ceviche and smoked-fish spreads lead into seafood entrees, including seafood paella, grilled Florida lobster topped with shrimp, and Cuban-style steak. Fried fish can be ordered in their entirety, ranging in size from medium to extra-jumbo. As for dessert, there's a family flan recipe and sweet slices of housemade guava cheesecake.
Though it's one of the more popular menu items at Catch of the Day, the only constant on the Catch's fish sandwich is a layer of grilled onions. Otherwise, its contents shift based on the kitchen's supply of fresh fish and the guest's preparation preference: grilled, blackened, or fried. This unpredictable dish sits beside shrimp wraps and Black Angus burgers on the seafood restaurant's expansive menu. The pages also gather shellfish, fillets, pastas, steaks, and housemade soups along with internationally inspired dishes such as paella and ceviche.
At both locations, Catch of the Day's atmosphere matches its oceanic eats. Nautical decor spread throughout the space includes underwater murals, hanging lifesavers, Captain Nemo, and suspended models of swimming fish. Happy hour unleashes a slew of specials at the bar, and live entertainment frequently sets meals against a musical backdrop.