Miami Spice at The Shelborne by Proper: Chef Abram Bissell’s Coastal Storytelling, One Plate at a Time
The scent of charred grouper mingles with ocean salt as afternoon light filters through The Shelborne By Proper’s dining room. It’s 3 PM on a Tuesday, and Chef Abram Bissell is already prepping for dinner service, his hands working methodically through a tray of fresh spiny lobster. This is Miami Spice season, but something feels different here.
Miami Spice season typically means prix fixe menus, promotional pricing, and streamlined operations to handle increased volume. But Bissell, the Florida Keys native whose culinary journey spans Eleven Madison Park, NoMad, and The Modern, saw an opportunity to do something different: introduce Miami Beach to his interpretation of coastal cuisine through an elevated dining experience.
From the Keys to Manhattan and Back
Bissell’s story starts in the Florida Keys, where he developed what he calls “an early, intuitive sense of the ocean.” Growing up surrounded by crystalline waters and daily fishing boats taught him something textbooks couldn’t: what truly fresh seafood tastes like and how it behaves in the pan or raw on the plate.
“That quiet respect is always with me,” Bissell reflects, “and it guides a lot of the choices we make.”
After years perfecting his craft in Manhattan’s most demanding kitchens, Bissell returned to Florida with a refined palate and global perspective. His inaugural Miami Spice menu at The Shelborne By Proper represents this full-circle journey: sophisticated technique applied to the ingredients and flavors of his youth.
A Chef's Vision for Miami Beach Dining
“I wanted to create something that felt distinctly Miami, bright, layered, celebratory, but still grounded in clean, seasonal cooking,” explains Bissell. This philosophy drives every component of his three-course menu, from locally sourced spiny lobster to house-smoked wahoo.
The approach reflects The Shelborne By Proper’s broader culinary philosophy: ingredient trust, intentional sourcing, and preparation methods that enhance rather than mask natural flavors. Every dish emerges from the kitchen completely free of seed oils, prepared instead with cold-pressed alternatives that preserve the integrity of each ingredient.
“We want dining at The Shelborne By Proper to feel as good as it tastes,” says Bissell. “Whether you’re having ceviche and a cocktail or a full three-course dinner, it should always feel considered.”
Lunch and Dinner Menus Showcase Local Ingredients
Bissell’s menu showcases South Florida’s seasonal bounty through the lens of refined technique. The lunch offerings read like a postcard from the tropics, beginning with Caldito Frio (cold tomato broth kissed with apple granita) alongside guacamole and tostadas. The trio of lunch entrées balances substance with lightness: an Avocado BLT layered on toasted sourdough with house aioli, Shrimp Salad punched up with horseradish and fresh herbs, and Fried Fish Tacos with avocado crema and a piña slaw that leans bright, not sweet.
Dinner is where Bissell’s background shows its full depth. “The way we handle acidity and temperature-ceviches, chilled shellfish, cold sauces-is very reflective of how I think about restraint and energy on the plate,” he explains.
The evening menu begins with Sungold Tomato Caldo Frio, poured tableside over Key West pink shrimp, accompanied by warm sazón-spiced Johnny Cakes. First courses include Sucrene Lettuce with minted pan rallado and Tostones Rellenos, stuffed with spiced pork sausage that feels both celebratory and deeply familiar.
Main courses balance indulgence and integrity: Grilled Bass served with ají dulce and green papaya, and Manzanilla-Stuffed Chicken filled with sofrito verde and “layered like a well-told story.”
Take the smoked fish dip, which appears deceptively simple on the menu. Beneath its casual presentation lies hours of work: local wahoo carefully smoked in-house, then mixed with pickled ramps and dressed with avocado oil. “It looks simple, but it’s a labor of love,” notes Bissell. “It’s a quiet showstopper.”
The ceviche trio proved most challenging to perfect, showcasing Bissell’s philosophy perfectly. “By grounding them in technique, you don’t need to call out a dish with bold fonts or overworked fusion,” he explains. “The ingredients speak clearly when treated with skill and sincerity.”
The Art of Seasonal Precision
Creating an exceptional prix fixe menu requires what Bissell calls “strategic editing.” The challenge lies in capturing complex ideas with fewer components while ensuring nothing feels compromised.
“You edit. You simplify without dumbing things down,” he explains. “For me, it’s about capturing the essence of a great idea in fewer elements and letting the product speak for itself.”
Current seasonal highlights include spiny lobster and callaloo. “Both are quintessentially regional but often underused in upscale Miami Beach dining,” notes Bissell. “I love recontextualizing ingredients that have deep local roots and giving them a bit of polish.”
The ceviche trio proved most challenging to perfect. “Not because it’s complex, but because the balance of each (texture, acid, heat) has to feel distinct but harmonious,” Bissell explains. “Making thoughtful food feel effortless takes considerable behind-the-scenes work.”
Balancing Heritage and Innovation
One dish particularly embodies Bissell’s philosophy: his reinterpretation of the Cubano. Years in the making, this version layers Japanese and French influences while honoring its Cuban heritage. “It feels new but rooted,” he says. “That balance, heritage with evolution, drives much of what we do.”
Desserts close the meal with quiet precision: a deconstructed Key Lime Pie Semifreddo that tastes like South Florida summer, and Arroz con Leche upgraded with Caraibe chocolate and a scatter of cocoa crispies. For lunch, house-made paletas rotate daily, with the pink lemonade being “quietly iconic.”
When asked which dish feels most personal, Bissell points to the grilled grouper pinchos. “It’s restrained, thoughtful, and hits that balance between laid back and elevated. Plus, it’s just really delicious.”
Creating Emotional Connections
Beyond technique and ingredients, Bissell prioritizes the emotional experience of dining. “I want guests to feel joyful. Surprised. Maybe even a little nostalgic,” he says. “I want them to feel welcomed into something vibrant and intentional.”
This philosophy extends to beverage pairings, where the cocktail program complements the food’s bright acidity and tropical influences. “The cocktails are electric: playful but balanced. I love pairing the ceviches with the South Beach Spritz or the ginger yuzu swizzle,” Bissell recommends. “They sharpen the palate and extend the experience.”
A New Chapter for Art Deco District Dining
The Shelborne By Proper’s Miami Spice debut represents more than participation in a citywide promotion: it signals a serious commitment to elevating the Art Deco district’s culinary landscape. Under the guidance of hospitality group LTH and Bissell’s culinary direction, the restaurant is establishing new standards for hotel dining in Miami Beach.
“This menu gives you a taste of the larger experience we’re building,” Bissell explains. “It goes way beyond a single promotion.”
The three-course format showcases this vision: familiar South Florida flavors elevated through precise technique, clean cooking methods that prioritize ingredient integrity, and service that encourages guests to slow down and savor each component.
Coastal Cuisine with Cultural Depth
What emerges is a dining experience that captures Miami’s multicultural energy while maintaining culinary sophistication. The menu tells the story of a city where Latin America meets the Caribbean, where bold flavors develop naturally rather than through force, and where ingredients can speak authentically without being overworked.
From the cold tomato broth poured tableside to the semifreddo that references Key lime pie without simply repeating it, each dish reflects Bissell’s commitment to “flavor, feeling, and a belief that even a prix fixe should feel personal.”
The story this menu ultimately tells isn’t just about coastal cuisine or seasonal sourcing: it’s about a fresh culinary direction for Miami Beach fine dining. One that brings wellness-focused principles to the plate in ways that feel both sophisticated and approachable, marking a pivotal moment in Miami Beach’s evolving food scene.
Miami Spice at The Shelborne By Proper runs August 1 through September 30. Lunch service: 12PM-4PM, Dinner service: 5PM-10PM daily. Make your reservation on OpenTable.
Frequently Asked Questions About Miami Spice
When does Miami Spice at The Shelborne By Proper run?
August 1 through September 30.
What are the hours for Miami Spice service?
Lunch: 12PM to 5PM, Dinner: 5PM to 10PM
Do I need a reservation?
Reservations are recommended, but walk-ins are welcome based on availability.
Where can I make a reservation?
Make a reservation directly on OpenTable or visit our Happenings page for more information.
Is the Miami Spice menu available daily?
Yes, both lunch and dinner Miami Spice menus are served daily.
Who is the chef behind the menu?
Chef Abram Bissell, a Florida Keys native with experience at Eleven Madison Park, NoMad, and The Modern.
Is the menu seed oil free?
Yes. Every dish on the menu is 100% seed oil free and prepared using cold-pressed oils and clean cooking methods.
What kind of cuisine is it?
Coastal, seasonal cooking with Latin and Caribbean influences: refined yet approachable.
Can I preview the menu in advance?
Yes, the full menu is available on our dining page and through Miami Spice’s official platform.
What’s included in the Miami Spice menu?
A three-course prix fixe menu featuring lunch and dinner options. Lunch includes dishes like Avocado BLT, Shrimp Salad, and Fried Fish Tacos with house-made paletas for dessert. Dinner features items like Grilled Bass with ají dulce, Manzanilla-Stuffed Chicken, and Key Lime Pie Semifreddo.
Can I order à la carte during Miami Spice?
The Miami Spice menu is a prix fixe offering, but our regular menu may also be available. Please ask your server about current options.
Do you offer wine pairings with the Miami Spice menu?
Yes, our beverage team has crafted cocktail pairings that complement the menu. The South Beach Spritz and ginger-yuzu swizzle are particularly recommended with the ceviches.
Can I modify dishes for dietary restrictions?
Yes. The menu includes thoughtfully prepared options suitable for a variety of dietary preferences. All dishes are seed oil-free and prepared with cold-pressed oils. Please inform your server of any allergies or restrictions.