This glam “seafood shack” in Miami Beach’s SoFi neighborhood is known for its extensive selection of treats from the sea, ranging from casual fried-clam strips to regal Petrossian caviar. It was one of the first places to introduce poke to South Floridians. Executive Chef Todd Zimmer serves three types of poke. Hawaiian Big Eye Tuna is made from prime cuts (hence the restaurant’s name) of sushi-grade fish flown in fresh from Honolulu. He dresses it in soy sauce, water and sesame oil, and places it over cucumber and pickled ginger, before sprinkling the pile with toasted macadamia nuts and avocado. Wild Salmon “Lomi Lomi” comes with Maui onion, Big Island palm hearts, heirloom tomato and wasabi peas. The Southeast Asian-inspired Hamachi is combined with green papaya, palm sugar, lime chiles, cilantro and toasted peanuts.
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