Grilled Filet & Lobster Risotto
When Coco Bambu {955 Alton Road, Miami Beach; 786.348.0770} opened its first U.S. location on Alton Road just last summer, it brought with it the largest seafood concept destination on Miami Beach. Established by founding partners and couple Afranio and Daniela Barreira in Brazil in 2001, Coco Bambu was created with the idea of offering affordable, shared, international seafood dishes backed by impeccable service and an elegant atmosphere. And considering that the Miami Beach location is the 29th Coco Bambu opened in the world, we think it’s safe to say that Afranio and Daniela have accomplished all they set out to do.
In a Michael Wolk-designed setting that reflects the look and feel of Brazil, complete with copper and gold metallics, avocado green accents, and burnt orange everywhere you turn, your dinner at Coco Bambu captures your attention from the moment you walk in. Here, get family-style dining at its finest; featuring 100+ shareable plates like Crispy Savory Pastries with shrimp or lobster, Coco Bambu Gratins of beef and bananas, breaded Eggplant Lasagna baked in a fresh tomato sauce, Coco Bambu Lobster Tails with mozzarella au gratin shoestring fries, Whole Roasted Snapper with fresh vegetables and garlic, grilled Skirt Steak salad with Anna potatoes and a lemon Dijon, or Paella Coco Bambu with shrimp, calamari, fish, and mussels. Drinks like the signature Frozen Caipi Coco with frozen coconut and Grey Goose are not to be missed, nor are some of the restaurant’s sweet endings: like Baked Cocada, Lime Pie, and Lava Cake with Vanilla Ice Cream, to name a few.
And now, in addition to its extensive menu of sharing plates, Coco Bambu is offering guests special individual portions of both new and its most popular, classic dishes. Here are just some you can get excited about on the new menu:
- Grilled Filet & Lobster Risotto with white truffle oil
- Herb Crusted Salmon with sautéed vegetables
- Miso Seabass with kimchee fried rice
- Shrimp Moqueca for One with stew with peppers, herbs, coconut milk, palm oil, coconut fried rice, and cassava flour
- Shrimp Provençal with fettuccine, garlic, white wine, herbs, tomato sauce, cream, and lemon
- Mango Mahi with mango sauce, cashew pesto, broccoli rice, and butternut squash purée au gratin
Happy dining!
By Jennifer Agress | Miami Editor