Even if you’re staying in the hotel, you should skip Aguasal - Review - Miami - The Infatuation

"Something is off with every dish at this Mediterranean restaurant in a South Beach hotel.  The grilled leeks taste like they’ve never met a grill before, the olives in the tartare overwhelm the beef, and the $65 half rack of lamb is underseasoned. The most entertaining part of dinner is watching dripping hotel guests in swim trunks try to navigate the dining room. The patio tables are a nice place to sit and eat on a pretty day. But the food is the same confused mess of flavors, no matter where you sit. This is the kind of forgettable hotel restaurant that would never land on our radar if it weren’t for the famous chef attached to it. But we know from experience that he can do better than this. If you’re a local, there’s no need to come here. And if you’re visiting, you should know there are better Mediterranean restaurants in Miami. video credit: Virginia Otazo video credit: Virginia Otazo Pause Unmute Food Rundown Beef Tartare There’s too much going on here. The pungent onions are fighting with briny olives. And marjoram and urfa peppers are battling it out with what tastes like discarded chopped meat. photo credit: Aguasal Grilled Leeks It says they’re grilled, but we see no signs of heat. They arrive cold, with no grill marks or charring. Chewing on it is a great workout if you’re trying to get a stronger jawline. PlayMute video credit: Julia Malavé Watermelon Salad It sort of tastes like watermelon Jolly Ranchers. At least that’s more exciting than some of the underseasoned dishes here. You’ll finish this, but won’t remember it the next day. photo credit: Aguasal Fried Red Snapper This is the best dish on the menu. The fish is flaky, covered in a thick crust, and comes with slightly spicy tartar sauce and zhoug. PlayMute Half Rack Of Lamb The meat is tragically underseasoned. It comes with an eggplant puree that does have a lot of flavor. But it’s oddly smoky and sour—not a particularly pleasant flavor. PlayMute Saffron Rice Pudding The consistency of this is closer to chowder than rice pudding. It’s not just soupy, it’s also too tart, and the lemon sorbet makes it even more sour. photo credit: Aguasal" - Virginia Otazo