reyna's food corner. this week i am reviewing the atrio restaurant located on the 25th floor of the conrad hotel in brickell avenue, miami. the restaurant is beautifully decorated and has an estonishing panaromic view of downtownmiamiand biscayne bay. upon our arrival we were seated by the maitre'd who guided us to a table overlooking the beautifulmiamiskyline. our white-gloved waiter introduced herself and briefly explained the specials of the day and make some suggestions about the wine list.
a quick glance at the menu gives an indication that the menu is more shifted toward seafood items, so we picked a white chablis listed for $64. the appetizers on the menu are watermelon chipotle gazpacho ($7), soft shell crab ($16), duck confit spring roll ($18)l, conch escabeche($15) and tequila cured salmon ($14).
the duck confit spring roll was the best of them all. deliciously cooked and well paired with smoked corn and tomato jam, the rolls leave you a desire for more. the watermelon gazpacho was flat and uninspired and the soft shell crab was small and didn't provide the wow effect that we were expecting. all the appetizers are petite in size and not designed for sharing.
for the main course we selected yellowtail snapper with grateful salsa and cilantro aioii l($30), the seared striped bass with orange confit and fennel puree ($38), grilled swordfish steak with papaya salad ($36) and papardelle pasta with trouffle oil ($18). we accompanied the dishes with asparagus and creamy mashed potatoes ($10 each side dish).
immediately you can noticed the strong southwestern influence of the chef on all the meals. the recipes have a heavy doses of vegetables salsa, chipotle, cayenne and fruits like papaya and mango. the yellowtail snapper was grilled and served a combination of tomato, chives, parsley and grateful salsa. the chipotle aioli complemented the dish well.
the bass was also cooked well and provided an intriguing flavor with the fennel puree. the swordfish with the papaya salad was another dish show casting the use of southwestern ingredients. overall we all felt that the recipes were simple and effective but not sophisticated. we were actually expecting more.
the dessert was a big disappointment, we ordered a pineapple tart with coconut ice cream and chocolate cake. we couldn't believe that the tart was nothing more than pre-made pastry that looked like it came out of the supermarket freezer, while the chocolate looked like it was also mass produced.
i rate this restaurant 7.5 out of 10. take away the view of the city and the impeccable service and you end up with food that can be found at bonefish grill, but here is three times more expensive. nevertheless, the restaurant setting plays great as a background for a romantic evening away from hectic buzz of south beach.
if you are interesting in trying this restaurant watch for upcoming savings through the "miami spice" promotion and consider taking your own bottle of wine for a corkage fee of $25