Area 31. Miami
Walking into the lobby of the EPIC hotel is like gliding into an ideal, clutter-free, perfectly lit world that is at once calming and elevating.
Area 31’s dining room, on the 16th floor of EPIC, emits a similar energy – it’s softly lit with a golden glow that’s enhanced by the amber wood throughout the large open space. Floor to ceiling windows reveal the dazzling cityscape of downtown Miami, while the kitchen is revealed through a long, wide window, providing diners with a great view of the chefs at work.
Known for its sustainable seafood, Area 31 is named after the Major Fishing Area 31, which encompasses the southeast Atlantic coast, the Gulf of Mexico, the Caribbean sea and South America’s northeast coast. Being vegetarian, the seafood was not what drew me to the restaurant on my last evening in Miami, but rather the vegetable dishes that highlight local produce, and the accommodating attitude of the staff.
I began my meal with a roasted golden- and red-beet salad served over avocado puree and sprinkled with pistachios. It was earthy and subtle and, at first bite, almost lacking in seasoning, yet having eaten many over-seasoned meals during the course of the weekend, the subtlety of the dish was a welcome relief.
My main course was made especially for me by the chef: a faro linguini with cherry tomatoes and broccoli rabe that was deliciously tender and satisfying. I couldn’t resist trying some of Area 31’s side dishes as well, and I’m so glad I did – they were outstanding. Unfortunately, I couldn't finish them, and thinking back, I would have happily traded everything else for the Swiss chard with lemon and olive oil, and the creamy white-corn polenta with garlic and romano as my dinner.
After a stroll on the wraparound deck and pool area just outside, I was ready to sample dessert: a delicate layering of chocolate and butterscotch creams topped with caramelized banana and hazelnuts, served with a glass of Muscat that really hit the spot.
What really added to the dining experience, beside the excellent wine recommendations, was the friendly and hospitable staff. They were genuinely pleased to host a vegetarian, which isn’t the case in many upscale restaurants. They and the manager, who came by to check on us a few times, anticipated our every need with professionalism and charm.
Area 31 16th floor at the EPIC hotel 270 Biscayne Blvd. Way Miami, Florida 33131
Amy Chaplin
Amy Chaplin is an Australian living in New York City by way of Amsterdam and London. She grew up in rural New South Wales in a family and community of gourmet vegetarians; cooking and eating meals from her family’s biodynamic garden sparked her passion for fresh ingredients and hand-made food. It can be said that Chaplin’s career as a chef began while making bread with her father and peeling apples for her mother’s crumble. Chaplin’s upbringing also helped inspire her philosophy, that how and what we eat directly affects the world in which we live, as well as our own well-being. To this day the food she cooks features local, organic and plant-based ingredients. After 5 years as executive chef of the world-renowned vegan restaurant Angelica Kitchen, Amy now consults, cooks and teaches privately, her clients include Natalie Portman and Anna Devera Smith, among others. Chaplin finds herself dispensing recipes and answering queries about the health benefits of ingredients on a daily basis. This whole foods chef is always happy to share her passion for the natural culinary arts and loves inspiring others to cook and eat well too.