Top-notch seafood selections and South Beach chic combine to form the perfect dining experience at Miami Beach’s A Fish Called Avalon.
Miami Beach, FL – There are plenty of good reasons why the Executive Chef and General Manager of A Fish Called Avalon, Joe Monteiro, is constantly welcoming new diners to his restaurant. But there are even more reasons why he gets to see them return year after year.
Initially, diners are drawn to Avalon’s location—right in the heart of the South Beach scene. Found on the world famous Ocean Drive, in perfect view of both the water and the goings-on, Avalon beckons with its deco neon sign and the seafoam green ’55 Buick Special parked outside. Anyone walking or driving by can see scads of satisfied patrons eating artfully presented dishes en plein air as they listen to the sounds of the two-piece Latin band. It’s truly the epitome of Miami’s dining scene—and a far cry from competitors who display artificial entree dishes outside and shove menus into the hands of passersby.
Chef Monteiro has been with the restaurant for nearly five years, and in that time he has created the perfect dining atmosphere. It starts with the comfortable outdoor tables, set up just right to allow privacy while keeping patrons in the midst of the activity. White tablecloths hint at the level of quality Avalon provides.
At the inside bar, white wax candles burn from a tall, silver candelabra as hotel guests and diners waiting to be seated take in a sip of a handmade mojito or any number of specialty drinks. A small television in the corner keeps sports fans abreast of the scores, too. Attractive artwork, which harkens back to the days when South Beach could only be photographed in black and white, reminds diners that they are in for a truly authentic experience.
Both the indoor seating section and the outdoor patio are tended by Monteiro’s best-kept secret: Avalon’s attentive staff. It’s no secret that it is difficult to find and retain great employees on the beach, but the Chef/GM has very little turnover. Diners can tell he works hard at building and maintaining his staff’s comraderie, as he can often be found joking with them in his thick Jersey accent as he makes his rounds.
Monteiro escapes from the kitchen regularly to welcome guests, check that their needs are met, and thank them for their business. On any given night, many of the diners are returning for their third, fourth, fifth, twentieth meal, asking for the chef by name. Many of them buy T-shirts and visors with the restaurant’s logo, a true sign of appreciation for the fabulous restaurant with the funny name. Dinner at A Fish Called Avalon is a must-do when they vacation in Miami, and many of them refer corporate clients who book parties here for up to 200.
Though the atmosphere and the staff are without equal, the true jewel in Avalon’s crown is its menu, rife with unique selections for seafood lovers, meat eaters and vegetarians. Nightly specials are created soon after the fresh fish is delivered each morning, so diners are often treated to unusual selections time after time. But the most sought-after dishes typically found on the menu include the rich, decadent lobster and crawfish soup; the restaurant’s signature Bang Bang Shrimp appetizer with cucumber slaw and orange-mint sauce; and the fragrant Pecorino Florida Lobster Tail. A grilled vegetable platter, Espresso-Cured Lamb Rack with decadent duck confit, and a Free-Range Chicken Breast with green chili rice and cayenne melon relish round out the menu’s offerings.
Insiders also know that A Fish Called Avalon was awarded the Wine Spectator Magazine Award of Excellence in 2005 and 2006 for its well-rounded wine selections.
Desserts are made in-house by Pastry Chef Anamaria Postigo. Diners can usually expect a selection of decadent choices, including the banana and cream cheese enchiladas, coconut cream tart and Tiramisu Martini. These sweet selections are the perfect way to end the perfect seafood meal. It’s this complete experience that keeps diners coming back.
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Media Contact:
Krista Zilizi
Quantified Marketing Group
706-627-3204
407-936-1010
kzilizi@quantifiedmarketing.com
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