Stiltsville Fish Bar
Novikov Miami
Based on 1117 reviews
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William GigabitWilliam Gigabit
17:55 15 Oct 22
The scenery is beautiful- The staff is great and the vibe is cool. Food was very good. Prices are high drinks are very expensive. So for the money I expected just a little more. But you will not be disappointed. The Peking duck was amazing. The rolls were very fresh.
Analia GarciaAnalia Garcia
14:57 13 Sep 22
Let me start by this place had a lot of hype from different people & To me personally stayed short and I don’t agree on all the hype.Food & service was good not greatas I thought it would be.Kinda let me down a bit. It was a Thursday night and it should have been really popping and it was not. Food was good but not out of this world . So I’m sorry I can’t give 5 stars if I’m not feeling it or tasting it.The wasabi martini ? is very good if you like spices. Must try.
Farz TexFarz Tex
01:39 13 Mar 22
To say perfect is an understatement, you have to truly appreciate it how every dish is an experience. I was told there’s a 100+ staff working tailoring this unique journey. Thank you Alin for a beautiful VIP & fun service. Thank you management for accommodating our large group. Recommend this place a++++
Dmitriy ADmitriy A
02:42 07 Jan 22
Nice modern decor with techno and lounge music. Crowded and loud. The service is ok but should be better for this place level. Food is mediocre at best. At midnight, the staff turned on main lights signaling that it’s time to get out. most nice places don’t kick out their clients on a dot.

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While utmost folks will noway get out to one of those legendary wood- support houses off Biscayne Bay, they now can savor a fresh catch straight from those waters at Stiltsville. Inspired by cook and owner Jeff McInnis’s nonage spent fishing in the panhandle and Florida’s abundant marine life, the Sunset Harbour eatery specializes in locally sourced seafood with a ultramodern twist. Then, he and mate/ cook Janine Booth turn introductory chow into commodity instigative — think smoked oysters, pimento rubbish cakes and spoonable sludge chuck
piled with fresh lobster. Sides and small starters similar as the scallops with plantain chips, cobia ceviche with sour orange and mofongo — introduce some Latin faculty to the else American menu.

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