Stopped by Red Light, Chef Kris Wessel's new spot, last night. Something about parking in the Motel Blu felt so L.A. Maybe because I had film making on the brain (this was after our screening, which went well-a big thank you to everyone who came out), but it was like a scene out of Lolita. The restaurant itself is narrow and cozy with a wrap around bar and booth seating up against big picture windows that offer views of Biscayne where we sadly watched an older black couple run their car over the Biscayne median and pop two tires. But hey, that's Biscayne for you. The outdoor area by the river is really beautiful and I can imagine many lazy enjoyable nights spent drinking beers on the patio. The restaurant was offering a short menu of "opening eats" with five options including bbq shrimp and dip bread ($8), white corn, baby conch fritters with Trinidad pepper mash ($9) and a fish of the day - snappper - with chef's veg of the day ($18). Considering we stopped in at about 11 and weren't terribly hungry we went for the organic egg, morbier cheese and tomato toast ($8).
The dish usually comes with apple bacon but my dining companion is allergic to pig products (no joke - you've never seen "pork lip" like this) so we got it sans the piggy and it was pretty delish. The chef is trying to use as much organic produce as possible and the tomatoes had that undeniable tang and flavor which was perfect combined with the richness of the egg and cheese and the crisp toast doused in a rosemary-tinged olive oil. Loved the presentation of the little pan - reminded me of how Israeli restaurants serve shakshuka, a similar poached egg dish. We washed it down with a Landshark beer, keeping it nice and local. Excited to go back and experience the restaurant once the full menu is in gear.
Located at 7700 Biscayne Blvd.