We welcome the change of season, especially if that means a new menu at the picturesque River Yacht Club. We were recently invited to a special media dinner to be introduced to their incredible guest chef, Jeff Pfeiffer. Chef Pfeiffer has had years of experience working alongside the likes of high-end culinary master minds such as Christian Delouvrier, Eric Ripert and Joël Antunes and currently helms the Lobster Bar Sea Grill in Fort Lauderdale. And beginning this spring, you can experience some of his many creations right at RYC.
Located on the Miami River, this waterfront restaurant offers selfie-worthy backdrops with incredible views of the city. We were at the table for the debut of Chef Pfeiffer’s seasonal and mostly seafood menu. And with the perfect breeze from the water’s edge, a glass of Rosé in hand was all we needed.
The sun fell from the sky and we were brought out the menu for the evening. We started with a fresh Gazpacho poured over an Alaskan King Crab Salad. This chilled bite opened our appetites for the Grilled Octopus. As seafood is the chef’s specialty, it was skillfully included into every dish.
The favorite starter at the table was definitely the Thai Coconut Mussels in a creamy coconut-lemongrass broth.
Rosé was flowing all night, and so was the progression of the menu. Next up, we dug into the pepper-crusted Yellowfin Tuna. It was cooked just right and served over potato confit and roasted maitake mushrooms.
But another dish on the menu quickly became known as the showstopper. We all turned to stare as the Salt Crusted Wild Striped Bass was lit ablaze.
When the chef pulled open the skin, he revealed buttery white meat from the fish. The flavors from the fish were balanced with lemon, capers and extra virgin olive oil. It was incredibly unanimous at this point; the Sea Bass took the prize. Then we moved on to the dessert—which skipping was never an option—and tried a bit of both the meringue dessert with strawberries and the chocolate mousse.
After an incredible meal, we got to catch up with the chef. While he keeps busy in the kitchen, he rarely cooks for himself at home. However, you might find him making quesadillas for his daughter and sharing an omelet with his wife. This sweet picture helps us to peek into the heart of this chef.
We also discovered what inspires him most in the kitchen. “Order and organization inspire me in the kitchen,” said Chef Pfeiffer. “A clean work space is like an empty canvas. It allows me to create and develop dishes unhindered by clutter.” But regardless, being such an accomplished chef has required years of hard work and discipline...and it shows.
401 SW 3rd Ave
Miami, FL 33130