Sustainable seafood prepared by South African native Executive Chef Alex Olivier, is served with breathtaking Biscayne Bay views. Area 31’s name is drawn from Fishing Area 31, an international zone designated by the United National Food and Agriculture Organization as a sustainable fishery.
Area 31’s goal is to source locally as much as possible. They even have an on-site herb garden on their outdoor Terrace Lounge where they grow herbs for the kitchen and the bar. The menu features items such as Octopus with tomato agrodolce, garlic aoli, and micro arugula; Seafood Pots with King Prawns, PEI Mussels, Manila Clams with smoked potatoes, baby corn and nueski; and Grilled or Fried Whole Fish of The Day with fennel, cucumber, and tomato salad.
Visit: 270 S. Biscayne Blvd. Way, Epic Hotel, Miami; 305-424-5234; area31restaurant.com