Best Seafood

Glistening oysters and other shellfish delectables are packed in ice along a mahogany and slate bar at chef/owner David Bracha's downtown venue. Bracha has been lending contemporary flair to fresh seafood fleshed from the waters of Key West to Trinidad to Alaska (since 2003). The River has kept up with the times, nowadays serving small plates such as fire-roasted oysters with sofrito butter, ancho, queso manchego, and chorizo, or crabcakes with tart cherry-apple slaw and smoked almond tartare. Along, of course with an array of simply prepared (grilled, pan-seared, or steamed) or more creatively plated fish dishes and a well-priced wine list. It most recently copped our Best Raw Bar 2009 award.

Source: Miami New Times

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