Fluke: Martinis and Crudo by Chef Michael Pirolo
I could make a pun about it “not being a fluke“ that it was somewhat of a déjà vu to walk into Fluke Martini and Crudo Bar and not feel the presence of many years of the Miami Beach dining institution, Macchialina.
For years, the classic Italian taverna by James Beard nominees, Chef Michael Pirolo and his sister, award winning Jackie Pirolo provided top notch, family inspired recipes and amazing wines in a cozy setting.
Open less than a week, I was solo on a Saturday night and headed straight there and grabbed a seat at the bar.
The drink menu is creative and shows the Pirolo way of doing things. Not typical, but classic with a twist. Even the Classico Elegante features Ford Gin, small batch Italian aperitif, Sirene Blanco , and Bordiga Extra Dry vermouth. The Fluke features Bordiga Gin, El Maestro sherry, olive brine and pickled grapes.
As a matter of fact, all of the featured martinis are made with gin, although the bartenders will gladly mix up your favorite cocktail.
On the second “From the Bar “cocktail page are two additional cocktails: Pretty in Pink featuring Altos Plata and Alba A Torino with Jim Beam Black, Chai and lemon.
Don’t be timid to ask questions from the bartenders about the drinks and I encourage you to step out of the James Bond “shaken not stirred” and try something new.
Speaking of new, being from New England, I think know a thing or two about oysters. Living on Long Island Sound which produces some of the finest oysters from Blue Points to Copps Island has made me appreciate a fresh, perfectly shucked briny bivalve.
I selected 2 East Coast and 2 West Coast oysters, and they arrived over ice with a choice of 3 sauces: a mignonette, garlic and olive oil vinaigrette and a light mustard vinaigrette.
So, imagine my surprise, when my bartender/server, Umberto asked me if I wanted to add Burrata to my oyster order. I hesitantly agreed, and must say, skip the cocktail sauce or even the mignonette and squeeze lemon and a dollop of burrata for a buttery new oyster experience. The burrata did not overpower the oyster flavor or even its salinity but instead enhanced it.
I let Unberto guide me as the rest of my order which included a fresh and delicate Fluke Crudo with a tomato caponata.
But, my favorite, the Hamachi crudo, with fermented chili, pistachio and mint and topped with a grapefruit slice.
Other crudo items include a blue fin tuna and red pepper shrimp.
I also ordered the house made focaccia which was thick and crusty and could be perfect slathered with the black olive tapenade and the burrata. And I added the Eggplant Sott’olio, to also dip the bread into.
Chef Pirolo has also added the popular Big Macch burger to the menu, topped with mushrooms, fontina cheese and salsa genovese. Please don’t ask for ketchup as there is none to be had. It is Chef Priolo’s least favorite condiment.
Sharing plates include Seafood Plate and a Seafood Tower.
And no reason why you can’t start at Fluke for appetizers and a martini and then head around back for an enjoyable dinner at Macchialina.
820 Alton Road.
Miami Beach, FL 33139