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Miami New Times
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Nemo has been serving its Asian-influenced, contemporary American fare to popular acclaim since 1995. Some menu items are the same as on opening day, such as an appetizer of garlic-and-ginger-cured salmon wrapped around alfalfa sprout and a grilled Indian-spiced pork chop with sticky black rice and papaya salsa. They still taste good, as do starters of duck confit on French lentils, calamari stir-fry in mildly piquant broth, and a main course of sautéed yellowtail snapper with lobster hash browns. Raw bar selections of caviar, oysters, and shellfish cocktails remain strong choices; the wine list is filled with labels from well-regarded West Coast vintners; and brunch is, as always, the bomb. But appetizers run $13 to $19, most entrées cost $32 to $37, and desserts cost $11. That's expensive in light of Nemo's no longer being ahead of the times in terms of providing cuisine you couldn't get elsewhere.
A few months ago, one of Miami Beach's most popular, acclaimed eateries, Nemo, closed. Opened in the mid-'80s, its kitchen was home to Michael Schwartz, Frank *Jeannetti (Essensia), AltaMare... More »
We tried getting word from Myles Chefetz's corporate office about Nemo being closed till October, but apparently they all sleep in on Tuesdays. So we spoke with Robert, a manager at Big Pink, who assu... More »
Change might carry a lot of currency these days, but Nemo is having none of it. When co-owners Myles Chefetz and Michael Schwartz opened the artsy neighborhood café in 1995, it was the hottest haunt in town (and Esquire magazine's pick for one of... More »
When Martini Bar Restaurant opened in the Shops at Sunset Place this past December, I read various press notices about how consulting chef Frank Jeanetti would bring fine cuisine to South Miami. Jeanetti has been cooking it up around town for a... More »
So I suppose I'll see you at the South Beach Wine and Food Festival's "Tribute Brunch" this Sunday at the Loews Hotel. It'll be great -- Francis Ford Coppola in the flesh to accept recognition for his esteemed Niebaum-Coppola Estate Winery, and... More »
First he opened the eclectic Nemo at Collins Avenue and First Street in South Beach. Then came the hip Big Pink diner across the street and up the block. Both were huge hits, but Myles Chefetz was just getting started. Next was Shoji Sushi, next door to Nemo, and then, just more than a dozen years ago, he hit the gastronomic grand slam with Prime One Twelve on Ocean Drive, which not only redefined the modern steak house but also has been one of the top-grossing restaurants in the nation for... More »
The problem with most Florida raw bars is Florida oysters, which come from the Gulf Coast and other locales where the water is so warm the wan, flaccid southern belles come out of it practically precooked and tasting mild to the point of nothingness. Not at Nemo, where the nightly selection of three to four varieties includes nothing but crisp cold-water beauties. According to chef/owner Michael Schwartz, there's usually at least one from British Columbia, such as refreshing Fanny Bays,... More »
At six ounces it's not the most generous pour in town. And at eleven dollars a pop, it's certainly no bargain. But about a year ago Nemo, a first-rate restaurant with a highly creative kitchen and a lovely ambiance, changed its martini presentation in a way that deserves recognition. After complaints from customers that their martinis were losing their chill before the last drop (a common predicament in the subtropics, especially if you dine on Nemo's open-air patio), staffers sought a... More »
This past year Nemo owners Myles Chefetz and Michael Schwartz made a wise decision; they hired executive chef Frank Jeanetti to take the reins of the open kitchen. Jeanetti not only has a fine touch with Pacific Rim flavors (honed under Jonathan Eismann at Pacific Time and Pacific Heights), he's a great garde-manger, and he proves it every Sunday while presiding over brunch. Items are lined up on the counter that rims the kitchen (where patrons can sit and watch the action while they eat),... More »
really great sushi!
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