Cuisine:

• British
• New England
• Sea food

The Cape Cod Room Description:
Owner (and menu designer) Ken Lyon has a reputation as a restaurateur-chef who knows what Miamians crave just before they know it themselves. This time, drawing on his boyhood eating experiences, it's classic New England seaboard cuisine---mainly seafood-centered comfort food, but including a few homey landlubber dishes, too, like silky tomato bisque with cheddar croutons. The must-have soup, however, is executive chef Jorge Cardenas' intensely full-flavored version of the "JFK-style" lobster stew from Boston's historic Locke-Ober restaurant; evidently, the ex-president liked his stew more like a bisque---no seafood pieces, just puréed, cream-enriched essence of Maine lobster. For those who prefer chewing to sipping, the lobster potpie is satisfying---it features an entire one-and-a-quarter-pound lobster cut in huge chunks, plus sherried lobster sauce and an inspired upgrade on the traditional assortment of vegetables, like fresh corn, fava beans bursting with flavor and sweet-as-candy baby carrots. There are lobster rolls, chopped salads, and other lighter bites, too. The wine list is limited but notable, and includes all the classic seafood accompaniments (Muscadet, dry Alsatian Riesling, Chassagne-Montrachet) plus some rare finds from Long Island and Virginia. Suitably stiff cocktails pair well with the time-trippy, Gatsby-like sophistication of the setting, in the restored 1926 Bath Club.


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