Trio on the Bay

1601 79th Street Causeway, North Bay Village, Miami,   305.866.1234


A fun place to go for a dazzling sunset, drinks and high amps



dsc09166 dsc09167






by Simone Zarmati Diament 

TRIO on the Bay is the brainchild of a trio of veterans with over 50 years of experience between them:  Louie Spetrini, 25 years as a restaurateur and food & beverage professional; Gerry Kelly, “Miami’s Nightlife Impresario Extraordinaire,” for the past 16-years; and Chef Klime Kovaceski, 10 years at his well-remembered Crystal Café on Miami Beach.

It feels like another world as one enters the 23,000 sq ft. Trio  on Biscayne Bay. The 200-seat dining room and  the VIP suite with a state-of-the-art AV system and a bar that dispenses high octane drinks to throngs of twenty- and thirty-somethings on the prowl, open unto an outdoor patio overlooking the Bay with a  waterfront bar, roaring fire pits shedding their glow over cozy rattan couches and armchairs,  and a 2,000 sq. ft. open air dance floor flanked by cabanas.

We arrived at sunset.  The iridescent light of the magical Miami sunsets played over the waves, gradually fading as night set into a glitter of lights which sprinkled  the water with floating stars. Our waterside table, well attended by a professional waiter, was propitiously set to what I thought was going to be a pleasant if not great dinner.   

After gaining recognition for his European cuisine at the then quaint Crystal Café which won him the Golden Spoon Award some years ago, Executive Chef Klime Kovaceski went on to a faster life and bigger things, developing menus for  nighclub/restaurant concepts in Las Vegas, Gainesville, Orlando and other destinations. A concept which he brought back to Trio with the motto “Dine.Drink.Dance” .

Small Plates

The menu starts with Small Plates ($4 to $12), which the restaurant also serves at night until 3 a.m after the kitchen has closed and the amps are rising.   It is an eclectic list of dishes ranging from French cheese plate, Mediterranean trio of hummus, tzatziki (yogurt sauce), roasted peppers salsa and pita chips,  marinated olives, mini-skewers, shrimp cakes, pan seared scallops, garlicky baked escargots and “illegal bread” — a Greek-inspired dish of soggy baked phyllo stuffed with a medley of cheeses —, to a tangy pistachio-crusted goat cheese which was good over the accompanying toast but could have done without the hard, unripe  tomatoes and the tasteless braised endives. It was lacking the announced white truffle oil.

Salads, pizzas and sandwiches

From  the Farm Fresh Salads section of the menu ($5 to $12) came our arugula salad. The fresh mozzarella was the only item that could be enjoyed as the quasi-burnt caramelized cranberries and walnuts could not override a heavy hand in the pomegranate vinaigrette. Among other salads listed: the Trio House salad  with romaine, hearts of palm, tomato, Granny Smith apples, mushrooms, candied pecans in house vinaigrette.  While we didn’t try the burgers, we ordered a simple pizza Margherita    (pizzas are $10 to $12). Perhaps the seaside humidity had a hand in the thin and pale crust collapsing under the runny tomatoes and mozzarella.


The signature entrées ($19 - $22) list  skillet roasted organic free range chicken with balsamic butter glaze and fresh grilled corn, pecan-crusted trout, grilled butcher steak, roasted maple leaf duck and more. We ordered the pecan-crusted trout over roasted sweet potatoes, smoked bacon and spinach warm cider vinaigrette and the grilled butcher steak with demi-glace and truffled fries.  The trout, a delicate fish by nature, was killed by an overdose of vinegar and the grilled meat slices were too hard to be absconded  by the demi-glace.  The sides (all $5) include sautéed spinach, Gruyère Mac & cheese, gnocchi in cheese sauce and mushroom risotto among others.

“From the Fire” ($19 - $25) come grilled meats and fish like the Land Sword: skewers of  grilled filet mignon, lamb chop, pork, chicken, beef patty; or its seafaring counterpart: the Sea Sword with chunks of salmon, ahi tuna, mahi, prawns, scallops all grilled between red peppers and onions…

The Pastas and Risottos ($14 - $24) remain a query as we didn’t order any and so do desserts which the kitchen had not gotten around to make or bake at the time of this visit.

TRIO on the Bay is, like its three Ds motto indicates, a fun place to be, to which I would return for a chance to watch the sunset, with a good bottle of wine from the appealing and reasonably-priced wine list, or a cocktail. I’d skip a couple of  D’s…


TRIO on the Bay,

1601 79th Street Causeway, North Bay Village, Miami,  http://trioonthebay.com

Phone: 305.866.1234

Atmosphere: Dine.Drink.Dance by the bay

Cuisine:  Mediterranean eclectic

Prices: Appetizers: $4-$12; salads $5 - $12; Pizzas and sandwiches $10 - $12; entrees $14 - $27;  sides $5.

Wine list: appealing and reasonably prices. Cocktails

Service: good

Cards: All major




0 #3 cool t shirts 2016-11-09 16:46
I always emailed this webpage post page to all my friends,
because if like to read it then my contacts will
0 #2 View 2016-11-03 03:15
I blog frequently and I truly appreciate your content.
This great article has really peaked my interest. I will bookmark your blog and keep checking
for new information about once a week. I opted in for your Feed
0 #1 energy Efficient 2015-01-13 12:31
Wow that was odd. I just wrote aan extremely long comment but after I clicked sibmit my comment
didn't appear. Grrrr... well I'm noot writing all that over again. Anyhow, just wanted to say fantastic blog!

What's New

  • Zak the Baker opens new Retail Bakery and Café in Wynwood...
  • La Feria by Mercado de San Miguel returns to Bayfront, Miami ...
  • Kaori by Walter Martino, high-tech Italian-Japanese extravaganza, opens in Brickell...
  • BarMeli 69 Restaurant & Wine Bar to open in former Michy's space, MiMo, Biscayne Blvd....
  • The return of Phuc Yea in MiMo...
  • Chef Brad Kilgore to open Brava restaurant at the Adrienne Arsht Performing Arts Center...



After a multi-million dollar renovation the InterContinental Miami is re-opening its lobby level restaurant in late-October as Toro Toro with Chef Richard Sandoval at the helm, a concept modeled after Sandoval’s Dubai Toro Toro, which was named “Best Latin” and “Best New Restaurant” by Time Out shortly after opening in mid-2012.   

Toro Toro is Chef Sandoval’s Pan-Latin interpretation of a contemporary steakhouse with chef de cuisine Rodolfo Cuadros and food and beverage professional Michael J. Savitt as GM.  The menu (average price per person will be $25 for lunch, $65 for dinner ) is varied. In addition to a buffet and a selection of meats carved tableside rodizio-style, there is an array of small plates, cold and hot, such as snapper sashimi or Hamachi sashimi tiradito ; and a Peruvian-style ceviche de mariscos as well as arepas filled with shredded short rib, guacamole and crema fresca (Latin-style sour cream) and a wild mushroom coca flatbread topped with arugula, goat cheese, caramelized shallots and truffle oil.

The menu expands to signature entrees such as an achiote BBQ salmon as well as arroz con mariscos– saffron rice, chorizo, calamari, shrimp, scallops and mussels; burgers like pork belly burger garnished with slices of ripe avocado and chipotle mayo and turkey burger with a chipotle BBQ sauce, habanero coleslaw, sliced avocado and smoked gouda cheese; and sandwiches on freshly-baked bread including a vegetarian-friendly, roasted vegetable ciabatta sandwich with grilled vegetables, chimichurri, queso fresco and arugula.

The dessert menu lists Obleas Toro Toro, pastry wafers layered with house-made cajeta (caramelized sheep’s milk); raspberry mint suspiro comprised of raspberry mint sorbet with baked meringue and an almond butter cracker; flourless hazelnut chocolate cake served with buttermilk ice cream and apricot compote and crispy churros, among others. The restaurant’s beverage menu includes sexy, hand-crafted, Latin-inspired cocktails, made with ultra-premium spirits and a well-curated collection of fine wines from around the world, available by the glass or bottle.

A James Beard Award nominee, Sandoval is no stranger to South Florida’s culinary scene; earlier this year he opened a successful fast-casual dining concept in Brickell: Kokoriko Natural Rotisserie.  Beyond the Toro Toro and Kokoriko concepts, Sandoval is the chef/restaurateur behind over 34 successful restaurants worldwide, including New York and DC. Toro Toro Miami is the fourth collaboration between Chef Sandoval and Strategic Hotels & Resorts, Inc., the owner of the InterContinental Miami and 17 other upscale and luxury hotels and resorts in North America and Europe

Toro Toro’s, ¡Olé! adjacent to the restaurant serves an impressive breakfast menu overseen by hotel executive chef Alexander Feher¡Olé! will also be available for private parties. 

Slated to open late-October 2012, Toro Toro Miami is located on the lobby level of the InterContinental Miami, 100 Chopin Plaza in downtown Miami (adjacent to Bayfront Park).  Open seven days a week, the restaurant will offer lunch service from noon to 3 p.m., dinner – along with a not-to-be-missed Happy Hour – starting at 4 p.m. The restaurant will remain open Sunday – Wednesday until midnight and Thursday – Saturday until 1 a.m. The bar will be open every night until 2 a.m.  ¡Olé!, will serve breakfast from 6:30 a.m. to11:30 a.m.  Sunday Brunch to be announced at a later date. Valet and street parking will be available.   (305) 372-4710; Catering for Toro Toro (305) 372-4713; www.torotoromiami.com. www.icmiamihotel.com.


The Buzz

  • FICO: Inside Eataly's $106 Million Culinary Destination...
  • Cooking demonstration at Novecento, in Spanish, Dec 7...
  •  Okeechobee Steakhouse celebrates 69th anniversary.  West Palm Beach...

    Pubbelly’s Chef Jose Mendin Launches Food Republic, an e-Cookbook...

    90 Years of History in a dinner, at Palme d'Or, The Biltmore, Coral Gables...
  •  Weekend brunch at B Bar Tapas & Grill, Sunny Isles ...

                         Read More ...

Food & Wine News

  • Maker’s Mark Master Distiller, Greg Davis, showcases Maker’s 46 at Faena’s La Cava...
  • Kosher Food & Wine Experience, from Alan Kratish, Hollywood, 12/14/16...
  • Uncorked! Key Largo Food & Wine Festival, 11 days of fun and sun, Jan 5 - 15...
  • Climate warming: Even Chilean Patagonia is now producing high-end wines...
  • The wines of Nieto Senetiner: Great quality-to-value for the holidays...
  • Italy No.1 Wine Producer Worldwide with an increased 5% volume of harvest from 2015...



--New Orleans, serious about food, jazz , Mardi Gras, architecture, art and fun ...
--Savvy in the Sky: a day trip in a private jet to prove that the delicious Craggy Range Wines from New Zealand are as delicious at 30,000 feet in the air... 
--Toronto: an Exciting Multicultural Metropolis.
-- Les Caves du Louvre, a new kind of wine museum opens in Paris in King Louis XV's cellar.
-- Austrian Airlines inaugurates non-stop flights Vienna-Miami
--World’s Best Gelato competition, Far East Asia  – Gelato World Tour, Tokyo  
-- The last of the lace makers, Merletto  Museum, Burano, Venetian Lagoon
mendoza gauchos
-- Bellavista, Santiago Chile, artistic, bohemian...
--  Brussels, Belgium : cool, fun and modern...
--  Mahane Yehuda Market in Jerusalem, Israel

 Read More ...





Taittinger: The Inimitable Charm of Champagne... 
The wines of Nieto Senetiner: Great quality/value equation for the holidays...
Climate Warming: Even Chilean Patagonia is now producing high-end wines...
Italy No.1 Wine Producer Worldwide with an increased 5% volume of harvest from 2015...
Kaiken: Aurelio Montes romances Mendoza's terroirs...
The Vibrant Craggy Range Wines; Iconic Classics from New Zealand. 
True to the code and telling no tales: The Quiet Man, a new Irish Whiskey...
Grand Marnier, the Grande Cuvée Collection...
Mionetto Prosecco launches Prestige Gran Rosé Extra Dry...
The beautiful wines of Domaines Saget la Perrière in Sancerre, Loire...
The ancient vines of Contrade di Taurasi, DOCG, Irpinia, Campania, Italy...
                                         Read More ...

Best Buys

ERGO CHEF CRIMSON G10 6" Santoku Knife
makes chopping, slicing, dicing a pleasure
YONANAS: The Frozen Fruit Ice Cream
 that’s good for you 



Videos & Interviews


food and wine talk 
Chef John Moeller:Dining at the White House—From the President’s Table to Yours
Chef Jeff Michaud:  Eating Italy, a Chef’s Culinary Adventure
Chef Adam Perry Lang: Serious Barbecue
Mollie Katzen: The Heart of the Plate: Vegetarian Recipes for a New Generation
A culinary, cultural and lifestyle radio program featuring exciting
interviews with chefs, writers, cookbook authors, winemakers,
farmers and food artisans at home and
in far away destinations...

Off the Menu


Cellar 1


Food & Wine Talk Radio


{jcomments off}



ad michelle.jpeg
Miami's Community Newspapers




Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 


RocketTheme Joomla Templates