Cuisine:

• Mediterranean
• Latin American
• Fast Food and Hamburgers

Eos Description:
A new concept for groundbreaking chef Michael Psilakis and restaurateur Donatella Arpaia, Eos ("new dawn") forges even farther from the chef's Greek roots than the pair's Manhattan eatery Anthos or their earlier Dona, which had major Italian influences. In an evident effort to appeal to Miami's Latin population, Psilakis has added a purely Spanish tapas platter, ceviches (with tropical ingredients), and a "sashimi" section (really Mediterranean-flavored raw fish crudos; there's no Japanese taste connection) to his understandable New Adriatic-Aegean mix, resulting in a mighty convoluted, culturally confusing concept. Nevertheless, individual dishes are delightful, different yet completely accessible. Highlights from the mostly-meze menu include unique raw fish dishes like tender nairagi (striped marlin) with pistachio, apricot and prosciutto-like speck; a fonduta of sweet-tangy young pecorino, garnished with thyme honey and hazelnuts; impossibly light gnudi (sheep's milk ricotta dumplings) with peas and creamy Manouri cheese; buttery, subtly smoked escolar with goat milk yogurt sauce and American sturgeon caviar; and luxuriant lobster and sea urchin risotto with crisp fried herbs, enriched tableside with egg yolk and caviar. Glamorous yet warm décor makes any meal feel like a special occasion.


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