At the 25-foot-wide picture window you can watch Allen Susser, a member of the original, self-designated "Mango Gang," create contemporary American masterpieces from a global menu that changes nightly. After a salad of baby greens and warm wild mushrooms or a rock-shrimp hash with roasted corn, consider swordfish with conch-citrus couscous, macadamia nuts, and lemon, or grilled lamb chops with eggplant timbale and a three-nut salsa. It's hard to resist the dessert soufflé; order it when you order your appetizer to eliminate a mouthwatering wait at the end of your meal.
Posted by scottys511 from miami on 10/8/07
After a few trips, I've noticed that the menu is static, although nothing is less than excellent. The chef is heavy on sauces, the service is very good, but I have been rushed for no obvious reason. It is fun to go to Chef Allen's, sometimes he is there, but I am still looking for the top Miami experience.
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