"I never really enjoyed being a financial analyst," says chef David Bracha of The River Seafood and Oyster Bar in Brickell. "Then I decided to do what I thought I should be doing."
And Miami can thank him for that. Bracha's lobster roll is a "no-brainer," but what else should we expect from a chef who earned his stripes at New York's famed La Caravelle? While Bracha always has at least 10 different varieties of the restaurant's namesake molluscs on hand, his favorite such dish is the fire roasted oysters, which come with sofrito butter, ancho cream, queso manchego, and chorizo.
"I didn't want to do the classic Rockefeller that's been beaten to death," he says. "I wanted to do something a little bit different...it just turned into a huge hit."
Watch the video above to hear Bracha reveal the secret to pairing oysters with wine -- a tricky proposition if ever there was one -- along with what makes him cringe, what he would make for a date with a married woman (hey, she asked!), what other Miami resto he's dying to try, and his plans for a new project in the Design District!
But that's not all -- just when you think it's over, there's a special how-to at the end.
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