Haute Dining: Area 31 at the EPIC Hotel Unveils its New Menu Under Executive Chef Michael Reidt

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This weekend’s “super” moon makes dining somewhere with spectacular views all the more important as the biggest full moon in years arrives this Saturday. Area 31 at the Epic Hotel has waterfront and skyline views, an outdoor terrace, and a recently unveiled revamped menu by Executive Chef Michael Reidt, making it the spot to check out this weekend for good food and moonlight.

Taking its name from the international fishing area bordering South Florida’s coast, Area 31 puts the spotlight on seafood. Snacks and appetizers include rock shrimp, mackerel and cobia ceviches, crispy octopus with chorizo, blood orange and smoked tomato and a refreshing jumbo lump crab salad with seared watermelon, heirloom tomatoes, avocado and cilantro.

The ubiquitous pork belly also makes an appearance on the new menu as pork belly sliders, a confit served with banana –lentil salad or a just odd enough that it has to be delicious, cocoa crusted scallop and pork belly entree.

Those preferring something a little meatier than the yellowtail snapper or Florida bass can opt for a sirloin steak with bourbon cream or duck breast served with foie gras “forbidden” rice.

Reidt, who joined Area 31 in December, is a graduate from the Culinary Institute of America in Hyde Park, NY and has worked under Todd English in Boston as well as being named one of the country’s Best New Chef’s by Food and Wine magazine and being declared the Best New Chef by The Baltimore Sun. Reidt has been working on the menu which focuses on sustainable seafood and locally sourced products since his arrival and with a resume like his the outcome is sure to have Miami’s mouths watering.

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