![]() These he marinates in a spiced buttermilk infused with fish sauce before tossing them in flour seasoned with garlic, onion, white pepper and dashi, and then frying them until crispy. Plus: four other spots where you can find all the best raw fish and moreįirst, the chicken is cut into oyster-sized portions - this, he says, usually means about four pieces per thigh. One of Miami’s Best Sushi Spots Is Hidden in a Condo Development Tender and oh-so-flavorful, this bite is appropriately dubbed the sot l’y laisse, in French: only the idiot would leave it behind. “For once, I made chicken but with a unique twist.” For culinary nerds, the wordplay begins with the very word oyster, which, in poultry parlance, refers to a tiny muscle on the back of the chicken. “It seems like we always say ‘it tasted like chicken,’” he says. Epps loves wordplay and encouraging folks to try new things, both of which inspired him to create this innovative bite. It’s a bit of a tongue-in-cheek offering from chef Tristen Epps, a former Chopped winner under whose leadership Ocean Social was recognized by the Michelin Guide with a Bib Gourmand. But there’s one notable exception that has proven to be a must-try: a trompe l’oeil dish of crispy bites of fried chicken masquerading as oysters. ![]() The clue is in the name: at the beachfront Ocean Social in Miami Beach’s Mid-Beach, the menu focuses on seafood, from hearth-roasted local clams to golden king crab with mustard dashi dip.
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