Robert Peyton notes that chef Miles Prescott is moving "more towards nuevo latino cuisine" over at Rio Mar: "His signature dish is a fillet of fish (black drum when I was there) over roasted plantains (maduros) stuffed with Gulf shrimp and topped with a chayote (mirliton) and coconut slaw and a sauce made with soy, Dijon mustard and lime." [HautePlates]
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