Most readers know that I prefer my oysters naked, but Executive Chef Josh Capon stopped by the table and twisted my arm to try a couple of his toppings, a Jalapeno Ponzu for the Kushi, and Pineapple Salsa for the Wianno. Well I have to admit, I was impressed. The salsa was delish though (for me) it overpowered the delicate flavor of the Wianno. As for the Jalapeno Ponzu—it was spectacular! A light crunch and slight heat from jalapeno still let the oyster shine through. Bravo!
Lure Fishbar, Loews Miami Beach Hotel, 1601 Collins Ave, Miami Beach, 305-695-4550, http://www.lurefishbar.com/