Another edition to the Miami River is Seasalt and Pepper.
Seasalt and Pepper is set to make it debut on December 5th. Seasalt and Pepper is a 200 seat post-industrial warehouse that has been designed by Stephane Dupoux, who is a restaurant designer and developer who has worked on NYC’s Buddha Bar, Miami’s Pearl, Vegas’s Jean Georges and London’s Cocoon, Carlos Miranda, a veteran of Starwood, Hilton and Mandarin Oriental, and Venezuelan-born chef Alfredo Alvarez, from Giacosa in Coral Gables and Tratoria Dopo Teatro in New York.
Seasalt and Pepper will have three kitchens, including one with a wood burning oven.
Some of the items on the menu include: grass fed ribeye steak; veal chop; octopus tenders–marinated octopus with homemade aioli; braised squid and baby artichoke with roman smoke tomatoes and feta cheese; duck confit salad served over mache greens, heart of palm, lotus root chips in a champagne raspberry vinaigrette; wood fired casseroles including Long Island Baby Clams with cherry tomatoes, basil, jalapenos and white wine and Alaskan black cod with braised fennel, broccolini and Pernod. Artisanal cheese and charcuterie plates include Grafton, Vermont cheddar and French country rabbit pate.
You can come to Seasalt and Pepper by land or water.
We look forward to welcoming Seasalt and Pepper to Miami.