We were recently invited to Seaspice {422 Northwest North River Drive, Miami; 305.440.4200} to experience the newly updated menu by Executive Chefs Angel Lèon and Benjamin Goldman and Executive Pastry Chef Jill Montinola.

Entering Seaspice is visually stunning and captivating, as though you have just entered a private villa on the water. The entire space opens to the sparkling river, where private yachts and fishing boats occasionally sail by, adding to the nautical ambience.

We were seated at a table directly next to the water, where we were greeted by our lovely server, who articulated the specials of the evening and her not-to-miss dishes. The serene setting and outstanding service are hard to live up to, but it’s the food here that steals the show.

We started with a special appetizer of Japanese Amberjack served tiradito-style with a spicy amarillo sauce. Each bite was an explosion of flavors and freshness—just enough crunch, just enough kick. We also had a special Salmon Sashimi appetizer (above), which was decadently drizzled with crème fraîche and sprinkled with salmon caviar. Both were exquisitely executed, artfully presented, and divine to taste.

For entrées, we could not pass up the interactive hot stone experience, which is now offered as part of the restaurant’s main menu. As strongly encouraged by our waitress, we opted for the A5 Wagyu Hot Stone (above) with black lava salt. A modest portion of the coveted beef was presented simply sliced and ready for the very hot stone that came along with it. As instructed, we seared the meat briefly on each side, added a pinch of salt, and savored the finest cut of meat imaginable.

The special fish of the night was local Branzino, which was filleted and served with Thai raspberry vinaigrette and sprinkled with peanuts. The end result was a unique, delicately balanced flavor combination, and one of the most beautiful versions of the fish that we have ever experienced.

We had to round out the night with dessert, of course: a delightful plate of fruit, ice cream, and slices of white chocolate. Also worth mentioning is the restaurant’s fine selection of Port wine that complemented our dessert and our overall experience.

 —Erin Lavan | Contributor