Some chefs wake up to a steaming pot of coffee, but Glenn Cockburn?s morning fix is Maine lobster, which arrives at his fish house by 10:30 a.m. each day. Informed by his training at the Culinary Institute of America and more than 35 years in the restaurant business, Glenn steams the elegant crustacean whole to release its natural flavors. He unleashes his talents on other seaborne species as well, blackening yellowfin, grouper, and rainbow trout to form dinners as healthy as a jog through a field of wheatgrass. Non-seafood specialties, such as aged new york strip steak, pair nicely with staples from the wine list, including Don Gascon malbec and Ferrari Carano chardonnay. Guests flock to the outdoor patio on sunny days, where they can enjoy lunches of mahi-mahi tacos and desserts such as key-lime pie with raspberry coulis. Lined with ocean-blue accents and reef-themed tile mosaics, the interior summons daydreams about scuba-diving trips and sojourns at Poseidon?s lake house.
For more than two decades, Ebisu?named for the Japanese god of wealth and fortune?has fostered a passion for fresh seafood. According to the Palm Beach Post, chef Hiro Yamamoto infuses his traditional Japanese specialties with the local catches of the day, which are listed daily on a blackboard alongside several lines of I will not pretend to be avocado written by the wasabi in detention. Beneath the rustic, fish-print art dangling over the sushi bar, guests can watch the chefs as they bundle nigiri, maki, and temaki with fresh ingredients in classic arrangements. From the kitchen, plump udon and soba noodle soups join tempura veggies and teriyaki entrees as a steamy complement to the rice-rolled morsels. Guests savor the restaurant?s house sake or plum wine from wooden booths and floor-level tatami seating, which seems to ignite beneath scarlet walls and hanging paper lanterns.
Although the chefs at Asian Fin Restaurant take Japanese culinary traditions as their starting point, they push their cuisine to a new level by introducing a bit of modern flair. Among their 40 sushi rolls are specialties that incorporate everything from king crab and wild salmon to tempura shrimp, strawberries, and mixed nuts. The chefs also cook inventive entrees, from lamb chops grilled in a stone pot and topped with Asian mustard glaze to Japanese-style tacos filled with smoked salmon and sweet chili-tinged cream cheese.
To accompany this wide array of flavors, Asian Fin Restaurant features an impressive collection of imported sakes. Just as fine wines require special wine grapes and fine microbrews require special beer microwaves, fine sakes require the sort of carefully milled, high-quality rice found in every selection at Asian Fin Restaurant.
With its orange chairs, jet-black floor tiles, and intimate lighting, the eatery's dining room appears to share the menu's modern inclinations. At the same time, a handful of traditional touches ensure the restaurant's Japanese roots remain prominent. Decals of arching tree limbs adorn one entire wall as well as the glass partition dividing the room, and kanji-decorated accents hang above the gleaming bar area.
At Carmine's Original Ocean Grill & Sushi Bar, restaurateur Carmine Giardini's vision to revive the seafood flair of former restaurant Ocean Grill has come to fruition. While patrons enjoy to stunning views of the Soverel Harbor Marina, they are also treated to a copious variety of locally caught fish, seafood, and steaks grilled on a hardwood charcoal grill by executive chef Alexander Sutherland.
But like a mashed-potato-sculpting class, the restaurant presents plenty of other ways to enjoy your food. In its lounge-style setting, patrons nibble on selections from the raw-sushi bar, choose from entrees such as miso-glazed sea bass and oven-roasted crispy duck, or savor robata grill dishes cooked in an authentic, ancient-style irori—a traditional Japanese charcoal-fired hearth. They also sip wine, sake, and creative cocktails such as the Asian pear martini and the strawberry mule.
At Carmine's Original Ocean Grill & Sushi Bar, executive chef Alexander Sutherland's team whips up contemporary seafood and sushi dishes. In its waterfront-dining setting, patrons nibble on selections from the raw shellfish bar menu, choose from entrees such as miso-glazed sea bass and oven-roasted crispy duck, or savor robata grill dishes cooked in an authentic, ancient-style irori—a traditional Japanese charcoal-fired hearth. They also sip wine, sake, and creative cocktails such as the Asian pear martini.
Diners at Red Tapas Bar & Grille visit Spain, Greece, Italy, and Asia via an array of small plates. Between sips of Spanish-style wine, they sample blackened edamame or pair andouille sausage with manchego cheese, honey, and fruit. Bartenders keep the atmosphere fiery by mixing specialty cocktails such as the Red Spice––jalapeño-infused tequila, orange liqueur, sour mix, and pineapple purée.