The name made me naive to the absolute brilliance of this restaurant. I assumed more of a dive vibe, a low-key sports bar even, when I would see the big sign for the Rusty Pelican driving over to Key Biscayne. Immediately when you enter and see the beautiful interior, wine case, the art-filled walls, and are led to the waterfront view of the outdoors facing the skyline, you know you are in a glamorous Miami establishment.
It’s also the perfect place to end the 2023 food adventures with the exceptional experience I’m about to dive into. From the last meal in NYC, to a trip to Portugal and the resulting eats, to moving to Miami, it’s been a wonderful year of eating around the world. Cheers to the diary entries 2024 brings!
2023’s last meal started with 2 appetizers that have been the theme across all restaurants. First, seafood- typically octopus, sometimes a salad medley, or the world-loved calamari. This time, the herb-marinated grilled octopus. Spanish Octopus, crispy sunchokes, on top of a bed of organic fingerling potatoes, and squid ink emulsion:
This dish really is unique amongst octopus appetizers. The tenderness of the octopus, the crunch of sunchokes, the earthiness of fingerling potatoes, and the enigmatic squid ink swirl – it’s a little flavor and texture rollercoaster.
Spanish octopus is a high-quality, tender cephalopod sourced from the waters around Spain. Known for its superior texture, it’s often prized in the culinary world and soaks up spices very well. Which it does with the herb marinade in this case. The marinated octopus takes a turn on the grill, acquiring those coveted char marks and a smoky essence. I’m so impressed with how well grilled this octopus was. It not only creates a distinctive flavor but also adds a crispy exterior, that makes the tender interior stand out even more. Without the perfect prep like this, octopus dishes often disappoint. Not this time.
Sunchokes, also known as Jerusalem artichokes, are root vegetables with a sweet, nutty flavor. Sliced thin and crisped up, they provide a crunchy element to the dish. First time having these and this type of a dish with potatoes. I can see why they were added here, giving a comforting, buttery base for the octopus. Then there’s the squid ink emulsion. A bold, briny substance extracted from the ink sac of squids. When emulsified, it becomes a velvety, jet-black sauce. This mysterious sauce ties the whole dish together, providing a rich, savory, and oceanic essence. Honestly, if the octopus isn’t served like this, I’m not interested anymore.
Next up: Burrata and Tomato (burrata is the second theme of 2023). This one was taken to the next level with smoked peaches, toasted pistachios, pickled fennel, balsamic honey emulsion, and red sorrel.
I don’t think I’ve had burrata this intricate and complex. Let’s start with everything surrounding the cheese star. Smoking peaches intensifies their natural sweetness. The heat and smoke work together to caramelize the sugars in the peaches, creating a richer, more concentrated sweetness. It’s not just about sweetness; there’s a sophisticated, almost rustic quality that comes from the interaction between the fruit and the smoke. This was a great reminder to me to that I need to grill peaches next stone fruit season.
The toasted pistachios added a nutty, earthy element that’s both satisfying and texturally exciting. It’s the surprise that made you go “oh!” every time you had one in a bite. Pickled fennel brings a burst of brightness and a hint of anise flavor, cutting through the richness of the burrata and adding a refreshing contrast. The sauce that ties it all together – a balsamic honey emulsion- is an exact right velvety, slightly tangy drizzle.
Finally, the star that needs no explaining, the creamy dreaminess of burrata, mozzarella oozing indulgence with every slice. Paired with ripe tomatoes, a classic combo we all have come to know and love. Taking a cut of the pillow-soft cheese, juicy tomatoes, and a little bit of everything above makes you do one of those wiggle dances you see on a commercial. So bright and refreshing, a delicious medley of flavors in one perfect bite. You won’t want to skimp on this one.
Finally, the main. Arroz Meloso for Two: A cast iron skillet of shrimp and Mahi Mahi anticuchero, creamy cilantro rice, cornbread migas, and a garlic aioli.
“Arroz Meloso” translates to “Creamy Rice” in English. It’s a culinary term that promises a velvety, luscious texture to the rice, making it stand out like in dishes like paella or, in this case, a delightful cast iron skillet creation.
First up, we’ve got the dynamic duo of shrimp and Mahi Mahi. The fish is a firm, flaky texture and a mild, slightly sweet flavor. Cut into bites that are cooked until each piece is perfectly succulent, and then infused with the subtle heat of the anticuchero marinade. These shrimp are firm, succulent, and deliver a burst of briny sweetness. Plentiful too, I’m very thankful for how full and generous this dish was, especially with these two ingredients.
The spices and flavors that encrust the fish and shrimp completely strip them of that ocean saltiness and simplicity. I don’t mind it here at all. Especially once you add in the flavors from the other ingredients. Creamy, garlicky aioli with crunchy veggies like snap peas, and crispy, crumbly bits of cornbread that add a delightful crunch. So many textures throughout! Picture this ensemble sizzling in a cast iron skillet, with the ocean in the background and a bottle of wine between good company, and you have a great meal.
There’s something to say when a dining experience has everyone repeating “That was a great spot last night.” Rusty Pelican is the perfect place to bring friends, family, and guests, and to plan that perfect Miami date night. And the perfect place to end a wonderful move to Miami eating and look forward to a delicious 2024!
