If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Experience the finer results of culinary experiments with today's Groupon. For $25, you get $60 worth of fine dining and drinks at Pacific Time in the Design District. Pacific Time made Esquire's Best New Restaurants of 2008.
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.
Pacific Time's cocktail list includes signature mixes such as a blue thyme martini (Stoli blueberry, simple syrup, and blueberries, $11) and a blood-orange mojito (Flor de Cana rum, fresh blood orange, mint, and soda, $12). Sip while relaxing with your date on the patio, or gather your rollerskating trumpet choir together in the orange glow of Pacific Time's backlit bar. If you redeem your Groupon on Monday, Tuesday, or Wednesday, you'll receive a complimentary cocktail. Reservations are required.
Your Groupon is not valid with happy hour or special offers.
WSVN 7 News featured Pacific Time for the 2010 Food and Wine Festival:
Pacific Time was named one of Esquire's Best New Restaurants of 2008, Food and Wine magazine names it one of the best restaurants in Miami's Design District, and it is one of the Top 10 Miami/South Florida Rating Restaurants on Gayot. Yelpers give it 3.5 stars, OpenTablers give it 3.6 stars, Urbanspooners give it an an 80% approval rating, and Citysearchers give it four stars. The New York Times and Esquire say:
- A front patio leads to a dining room that’s visually dominated by a long bar, where bottles sit in precise positions on backlighted shelves, and by a partially open kitchen. There’s a sense of controlled bustle, and there’s dark wood and a warm, honeyed glow throughout. – Frank Bruni, New York Times
- Now, in a large, popular dining room with outdoor tables, things are still tropically casual, but [Chef Jonathan] Eismann's food has gained greater character and a stronger inflection of Asian flavors -- skirt steak with Indonesian spices, fermented black beans, and braised bok choy; a marvelously crisp softshell-crab tempura; and addictive hot-and-sour popcorn shrimp with Thai vinaigrette. (You will regret agreeing to share this dish.) – John Mariani, Esquire