Best Seafood

Chef Simon Stojanovic, who honed his craft under Michael Schwartz, presents line-caught fish and free-range, organic comestibles with a bright Mediterranean sensibility. Local fish such as sheepshead or yellow jack swim alongside snapper, grouper, and shellfish on the menu. These pristine specimens are then prepared with an array of light, potent ingredients -- tropical fruits, palm heart shavings, artichokes, cipollini onions, saffron, Meyer lemon, and vivid broths. If you want to pair a wine with your meal, there are more than 200 bottles to choose from. Guess that's why AltaMare has been a hit since 2002 (back then it was called Alta Mar). Guess that's also why we chose it as Best Seafood Restaurant in 2010.

Source: Miami New Times

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