迈阿密Area 31餐厅11月12日晚办重新开业庆典：金普顿EPIC酒店16楼，行政主厨拉永·德海梅领衔新菜单
美国佛罗里达州迈阿密消息，海鲜餐厅 Area 31 在全面翻修后重新开业，其重新开业庆典于11月12日周四晚举行。
餐厅位于市中心金普顿 EPIC 酒店16楼，地址为 270 Biscayne Blvd Way, Miami, FL 33131。该店最初开业至今已近20年，本次以 RoseBernard Studio 的重新设计回归，设计主题为 Illuminate。
新菜单由行政主厨阿尔瓦罗·拉永·德海梅领衔，开场菜包括 Ossetra 鱼子酱小食与扇贝生切，其后有佛罗里达州当日渔获、西班牙风味的章鱼饭、澳大利亚和牛、佛罗里达传家宝番茄沙拉与招牌雪蟹炒饭，甜品有巴斯克芝士蛋糕。
酒吧项目由首席调酒师埃里克·巴尔加斯主理，以调酒为主导。餐厅订位已在其官网开放。
配图：https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Downtown_Miami%2C_Florida_skyline_viewed_at_night_over_the_Biscayne_Bay.jpg/960px-Downtown_Miami%2C_Florida_skyline_viewed_at_night_over_the_Biscayne_Bay.jpg
作者：Daniel Christensen；授权：CC BY-SA 3.0（按 Wikimedia Commons 文件页抄录）。图中是迈阿密市中心隔比斯坎湾望去的夜景天际线，为餐厅所在城区资料图。
Miami Restaurant Area 31 Holds Its Grand Reopening Celebration on the Night of November 12: On the 16th Floor of Kimpton EPIC, With a New Menu Led by Executive Chef Alvaro Rayón de Jaime
MIAMI, Florida — Area 31, a seafood restaurant, has reopened after a comprehensive renovation, and its grand reopening celebration is on the night of Thursday, November 12.
The restaurant is on the 16th floor of Kimpton EPIC Hotel in downtown Miami, at 270 Biscayne Blvd Way, Miami, FL 33131. Nearly 20 years after it first opened, it returns with a redesigned space by RoseBernard Studio under the design theme Illuminate.
The new menu is led by Executive Chef Alvaro Rayón de Jaime. It opens with an Ossetra caviar bite and scallop crudo, then runs to the Florida catch of the day, a Spanish-inspired Arroz de Pulpo, Australian Wagyu, a Florida heirloom tomato salad and the signature Snow Crab Fried Rice, with a Basque cheesecake among the desserts.
The bar program is mixology-driven and led by Lead Bartender Eric Vargas. Reservations are open on the restaurant's website.
发布：GSM·美国（发布链接）
图片来源：图：迈阿密 Kimpton EPIC 酒店大楼，Area 31 餐厅位于该酒店 16 层。Marc Averette 摄，CC BY 3.0，经 Wikimedia Commons。 / Photo: The Kimpton EPIC Hotel tower in Miami, home to Area 31 on its 16th floor. Photo by Marc Averette, CC BY 3.0, via Wikimedia Commons.
GSM Global · 本篇英文版 English edition of this story
