TASTING MENU

Their five course tasting menu is inspired by and created using locally sourced ingredients. As their community inspires the menu they return the support by donating a portion of the menu’s proceeds to Roots in the City; a nonprofit community-based organization focused on creating organic gardens in Miami’s neighborhoods. Menu proceeds also benefit Common Threads, whose mission is to educate children on the importance of nutrition and physical well-being. In the words of Chef Michael Reidt, “If the kids grow it themselves, I bet they’ll be willing to try it once, and then they’ve got ‘em!” 5 Courses - with wine pairings          

ENTREES

YELLOWTAIL SNAPPAH!

coconut rice, baby zucchini, baby carrots, cilantro pesto 29

AMOZONE PAICHE

roasted cauliflower, hedgehog mushrooms, black garlic, brussel sprouts              

SALT COD CRUSTED SCALLOP

brandade, confit artichoke, brussel sprouts, smoked honey mustard     

CAROLINA TILE FISH

jumbo prawn, celery root, uni, braised kale, "muqueca" broth  

CREAMED KEY WEST PINK SHRIMP RAVIOLI

uni butter, spinach, pea sprouts               

BRAISED PORK SHOULDER

butternut polenta, chorizo, rapini, pickeled shallot          

DUCK BREAST

sous vide, creamed salsify, red cabbage, baby beets, bone marrow-apple butter, gremolata    

SPICED NY SIRLOIN

purple sweet potato, cipollini onion, onion granola, tamarind     

Area 31 Executive Chef E. Michael Reidt

Executive Chef E. Michael Reidt is the skilled and accomplished chef behind the cuisine at Area 31 Restaurant at EPIC Hotel in Miami, a Kimpton restaurant. Having been named one of the country's "Best New Chefs" in 2001 by Food & Wine magazine, and more recently "Chef of the Year" in 2011 by Eater Miami and one of Miami's "Hot New Chefs" by Ocean Drive Magazine, Reidt's immersion into different culinary cultures and in-depth experience with the world's leading chefs have garnered Reidt high accolades and respect throughout the country.

Chef Reidt's Background 

Reidt first realized his affinity for cooking while studying Civil Engineering at University of Lowell. The Massachusetts native took a job at an omelet bar to make enough money to return to school. During that time he fell in love with the passion and pace offered in a professional kitchen.

After a brief tenure at the world-renowned Copley Plaza in Boston, Reidt enrolled at the Culinary Institute of America (CIA) in Hyde Park, NY.

Following graduation from CIA, Reidt immediately began working at Boston's Olives Charlestown. He credits the time spent in the Olives Charleston kitchen with his peers and mentor Todd English as the most rewarding learning experience of his career. He went on to lead the kitchens of two popular Boston restaurants, Restaurant Zinc and Bomboa, where he became well known for experimentation with traditional South America ingredients and his Latin-fusion cuisine.

In 2001 Reidt brought his talents to Miami Beach where he became executive chef of Wish. "I was given a blank slate in which to create something special and they did," said Reidt. "I was able to push my dishes more outside of the box and refine the cuisine at the same time." Under Reidt's direction, Wish quickly elevated to one of the best restaurants in Miami, receiving four star reviews and earning him the recognition of a "RisingStar" by StarChefs.com. In 2005, he moved to California and opened his first restaurant, Sevilla, which served the Latin-fusion cuisine which quickly became his hallmark. That same year the restaurant was honored with the title of "Best New Restaurants of 2005" by Esquire magazine.

In 2008, Reidt embarked on a self-discovery tour of Asia and South America. Through his travels he experienced the day-to-day food challenges typical of these countries and the strong passion for life that residents possess. Re-inspired, he moved back home to the east coast where he showcased his talents as the executive chef of B&O American Brasserie in Baltimore, MD.

During his time at B&O, Reidt was named "Best New Chef" of 2009 by The Baltimore Sun. Most recently, B&O American Brasserie was named "Best New Restaurant" by Baltimore magazine and won the National Restaurant Association's 2010 Spirit Award.

Fresh Sustainable Seafood at Area 31 in Miami

Area 31 Restaurant & Bar showcases seafood from its namesake region Major Fishing Area 31, the ecologically sound marine waters of the Western Central Atlantic. Renowned for superlative seafood, this fishing area includes the entire Florida coast, Central America and South America's northeast coast. At Area 31, they source exceptional seafood from this region and prepare it with respect that is due.

All of the fish served at Area 31 are either line-caught or sustainably farmed fish. They adhere to the Monterey Bay Aquarium Seafood Watch guidelines for environmentally friendly seafood. They support farms and fisherman practicing sustainable farming and fishing and serve only the highest quality foods to their diners. At Area 31, they present the freshest foods at their seasonal best.

Area 31 dishes are created from the best seasonal, local Miami foods, enhanced with skillful preparation and a signature flair.

Area 31 chooses seafood at the peak of harvest. For example, oysters and other shellfish are at their flavorful, healthy best after the growing season when the waters become colder and their growth slows.

Major Fishing Area 31 has a unique flow. With the migration of fish from the temperate areas to the warm breeding grounds of Area 31, the Western Central Atlantic enjoys a lengthy period of plentiful fish runs. This means that you can expect excellent regional seafood year-round at Area 31 restaurant.

Whether wild-caught or farmed, Area 31 seafood offerings are both extraordinary and sustainable.