{"id":354,"date":"2013-02-26T16:53:28","date_gmt":"2013-02-26T20:53:28","guid":{"rendered":"http:\/\/students.com.miami.edu\/~reviewing\/?page_id=354"},"modified":"2013-02-26T17:31:47","modified_gmt":"2013-02-26T21:31:47","slug":"juvia","status":"publish","type":"page","link":"https:\/\/students.com.miami.edu\/reviewing\/?page_id=354","title":{"rendered":"Quality food comes at a price at Juvia"},"content":{"rendered":"

Posted Feb. 26, 2013<\/em><\/span><\/p>\n

By NICKY DIAZ<\/p>\n

Hidden nine floors above the shops and eateries on Lincoln Road, Juvia creates an ambiance of its own among the typical South Beach first-string restaurants.<\/p>\n

\"Juvia's<\/a>

Juvia’s Chilean sea bass is served with maple glazed eggplants and Hawaiian heart of palm.<\/p><\/div>\n

Rather than just trying to outdo its nearby competition, Juvia stays true to its name: The decor \u2013 consisting of purple and silver furniture as well as vine-covered walls \u2013 creates a tropical atmosphere. The interior\u2019s window walls \u2013 which give visitors a view of Miami Beach and Lincoln Road \u2013 as well as the exterior\u2019s retractable roof and foliage make for a natural setting.<\/p>\n

The good news is the view isn\u2019t the only thing that will make customers return to Juvia, which is celebrating its first anniversary this month. Ideal ambiance aside, the restaurant\u2019s chefs know what they\u2019re doing. The merging of French, Japanese and Peruvian cooking styles could make anyone hesitant. However, the combination makes for a flawless meal.<\/p>\n

For groups, it\u2019s best to order a few appetizers to share considering the small- to medium-sized portions. Combine the cold smoked sea scallop ($10) \u2013 served with bloody mary espuma (or foam) and pancetta, peppered with bonito flakes \u2013 and the beef bincho pincho, two skewers of brandy marinated tenderloin with a savory spicy kick. The Hawaiian hearts of palm salad ($18) or the salmon nashi will work as a lighter appetizer. There is also a cold bar, serving oysters, and a selection of salads and nigiri \u2013 two pieces per order \u2013 to choose from (ranging from $8 to $38).<\/p>\n

When it comes to entrees, the options essentially boil down to the two choices that highlight the menu: fish or steak.<\/p>\n

\"Interior<\/a>

Interior of Juvia Miami.<\/p><\/div>\n

The black angus reserve tenderloin ($42) is perfect \u2013 juicy, tender and delectable. Paired with a side of mashed potatoes and a tasty Bearnaise sauce, the tenderloin is a delicious choice.<\/p>\n

The main dishes can also be accompanied with jasmine rice, quinoa couscous, French fries, market mushrooms, baby vegetable cassoulet, candied sweet potatoes or a mixed green salad. In addition to Bearnaise, sauces include red onion shiso salsa, caramelized onion white soy, bordelaise, aji panka demi-glace, yuzu hollandaise and yuzu soy.<\/p>\n

If seafood will satisfy your appetite, the Chilean sea bass ($35) is another excellent choice on the menu. Served with maple glazed eggplants and Hawaiian heart of palm, the dish is mouth-watering. The sea scallops plancha are delectable as well; the fresh trumpet royale scallops are accompanied by maitake and shitake mushrooms, sprinkled with garlic chips.<\/p>\n

The main dishes also include bone-in rib eye, black angus reserve New York strip, tuna steak sashimi grade, Korean marinate short rib, salmon, Portobello, prawn, seared tuna, roasted chicken vadouvan, pan seared duck magret, milk fed pork confit, aji panka Colorado lamb chops and veal chop.<\/p>\n

Take the same approach with desserts as you did with appetizers; the small portions make it easy to share several dishes, which is definitely not a bad thing considering the options: a brownie with coconut lime ice cream, coconut pound cake with vanilla custard and fresh apple, and hazelnut ravioli, made with citrus consomm\u00e9 and pomegranate sorbet.<\/p>\n

The highlight of the dessert menu \u2013 which also includes several other options including a variation of key lime pie \u2013 is the cheesecake ($10), a deconstruction of the well-known dessert. Served in a bowl, strawberries and raspberry reduction fill up the bottom with pieces of graham cracker crust and a scoop of cream cheese ice cream on top.<\/p>\n

Although the quality of the food is superb, the prices can be difficult to swallow. But it\u2019s the price you have to pay for an amazing view and even better food. Bento boxes \u2013 featuring chicken, pork and beef \u2013 are offered during lunch, which can make for a less expensive meal.<\/p>\n

\"View<\/a>

View from a table at Juvia Miami.<\/p><\/div>\n

For those who aren\u2019t interested in large crowds, a reservation for lunch would be preferred.<\/p>\n

Service is considerably better during lunch, considering the evenings are typically busy. However, the service is above average during both times. The interior\u2019s bar and music can be overwhelming at night; though it\u2019s not any different from the nightlight ambiance found at most South Beach restaurants.<\/p>\n