A Closer Look at Stiltsville Fish Bar: A Mixed Bag in Miami Beach

Stiltsville Fish Bar in Miami Beach promises a laid-back seafood experience inspired by the Florida Keys but based on two visits, it seems the execution doesn’t always match the ambition. Run by acclaimed chefs Jeff McInnis and Janine Booth, the restaurant shines in moments, but inconsistent service and uneven food quality often get in the way.

A Dish Worth Waiting For

On the second visit, the long-anticipated sweet-corn spoon bread with lobster finally made it to the table. At this top seafood restaurant in Miami Beach, it was every bit as rich and comforting as promised: a cheesy, golden skillet dish topped with butter-poached lobster, fresh herbs, and crème fraîche. The fact that it never arrived on the first visit despite being a recommended item highlights a key issue: inconsistency.

First Impressions: Service Slips and Missteps

The first visit was marred by poor service and multiple errors. A rookie server, likely unprepared, struggled to communicate, botched the bill, and served a noisy table near the bar. Mistakes included being double-charged for an entrée and requesting the removal of a returned dish from the final tab. Even after being recognized by the staff mid-meal, the experience remained rocky.

Highs and Lows in the Kitchen

The food swung between delightful and disappointing. On the positive side, standout items included the cobia tiradito with aji amarillo and lime, the red royal shrimp wrapped in crispy phyllo, and perfectly balanced snapper ceviche. Dessert was a hit too a strawberry rhubarb pie with rhubarb ice cream was arguably the best sweet dish all year.

But other dishes fell flat.

A smoked fish dip lacked flavor and tasted more like mayo than seafood. Green eggs with ham led to a messy surprise, and the buffalo-style snapper wings were difficult to eat and poorly executed. A pricey surf-and-turf burger felt like a forced fusion, and fried chicken with Key lime salt was sent back for tasting overly acidic and artificial.

A Promising Concept with Some Cracks

Despite its faults, Stiltsville has appeal. The decor is fun and nautical, featuring swordfish-bill beer taps, antique bathtubs full of fresh fish, and a charming herb wall. The chefs aim for a relaxed vibe, but SoBe’s trendy atmosphere makes it hard to maintain. A rooftop bar is planned, and the happy hour scene is already a local favorite.

Pricey Missteps

Perhaps the most shocking moment was the bill. A miscommunication about the size of a whole fried snapper led to an unexpected charge for two fish one at $70 and another at $93. It was removed after questioning. City prices are steep but for average diners, the cost may outweigh the experience.

Conclusion

Stiltsville Fish Bar has the ingredients for success: star chefs, a great location, and high culinary potential. But to become a true standout, it needs to smooth out its service, tighten quality control, and offer better value. For now, dining here can feel like a roll of the dice sometimes brilliant, sometimes frustrating.