With an atmosphere as fresh as its cuisine, Area 31 inspires diners with flavorful food and stunning Miami skyline and water views. Their Executive Chef E. Michael Reidt showcases pristine, sustainable seafood from the restaurant's namesake, fishing Area 31, and his globally influenced preparations instantly reveal why he is one of the country's rising-star chefs. His dishes are a perfect match for the casual yet breathtaking atmosphere of Area 31. On EPIC Hotel's 16th floor, you can dine inside or outside on their breathtaking terrace while enjoying unparalleled Miami views and well-priced food and drink to match.
Area 31 Restaurant & Bar recognizes that everyone has different tastes and dining preferences. Therefore, they are glad to offer vegan and vegetarian dishes in addition to their daily menu options to accommodate every guest. Their entire team is committed to making Area 31 the best downtown Miami dining experience. They also serve several gluten-free options for their diners with food allergies. If you have certain requests, please let their staff know, as they are all familiar with their vegan, vegetarian, and gluten-free options, and will be more than willing to help you choose an exceptional meal to suit your personal preferences.
Area 31 honors and celebrates their unique coastal location in flavorfully diverse ways. Named for Fishing Area 31, their namesake international fishing area, designated by the United Nations Food and Agriculture Organization, encompasses the marine waters of the Southeast Atlantic Coast, the Gulf of Mexico, the Caribbean Sea and South America's northeast coast. The UN is dedicated to keeping this specific area a place of sustainable development, a vision that Area 31 embraces and advances.
While their unique menu is seafood in philosophy, the offerings aren't limited to the sea. Using well-sourced products from local farms and ranches, Area 31 incorporates coastal elements into the menu to provide fresh, ingredient-driven dishes filled with rich flavors.
Area 31's eco-friendly practices and commitment to quality extend beyond their menu offerings into every element of their establishment. Everything that they do is rooted in a passion for the planet and the life-affirming joy of flavorful food and drink.
From a visual feast of the Miami waterfront from EPIC Hotel's 16th floor to a culinary exploration of Area 31 waters, they tell a story like no other.
AREA 31 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
coconut rice, baby zucchini, baby carrots, cilantro pesto 29
roasted cauliflower, hedgehog mushrooms, black garlic, brussel sprouts
SALT COD CRUSTED SCALLOP
brandade, confit artichoke, brussel sprouts, smoked honey mustard
jumbo prawn, celery root, uni, braised kale, "muqueca" broth
CREAMED KEY WEST PINK SHRIMP RAVIOLI
uni butter, spinach, pea sprouts
butternut polenta, chorizo, rapini, pickeled shallot
sous vide, creamed salsify, red cabbage, baby beets, bone marrow-apple butter, gremolata
purple sweet potato, cipollini onion, onion granola, tamarind
CHEF DE CUISINE E. MICHAEL REIDT
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.
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.
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.