Executive Chef John Critchley

Area 31 at EPIC Hotel

For Executive Chef John Critchley names are very important. His restaurant Area 31 gets its name from the fishing region Area 31, the ecologically sound marine waters of the Gulf of Mexico, Caribbean Sea, South America’s northeast coast and the Southeast Atlantic coast, including the entire Florida coast.

Featuring seafood specifically from these sustainable seafood waters, Critchley, 32, has created a menu of premium seafood prepared with a Mediterranean influence. Using cooking techniques he has honed over the past 17 years, Critchley is delighting diners with his unique preparations and fish offerings.

Area 31 was recently named one of the Best New Restaurants
of 2009 by Esquire magazine. “There are so many different varieties and there are so many things you can do with fish,” said Critchley.

Cravings South Florida: How did you have to adjust your cooking for the Miami market?

John Critchley: Basically as a chef you have to blend the concept to the clientele. We knew that Area 31 was going to offer local fresh fish and local produce. It then became
clear and simple what was expected.

C: With the restaurant’s focus on fish, did you have to change your style of cooking?

JC: I don’t believe I had to change my style. I believe that you keep things simple and fresh and execute well.

C: Do you have a favorite type of fish?

JC: That’s a tough one. I love oysters. I actually spent 10 months farming oysters in Cape Cod. All the fish is so different it is tough to nail down a favorite fish.

C: Do you have a favorite preparation?

JC: I love grilled fish. Other than that, I love to have a nice ceviche.

C: Are you trying to introduce new types of fish to South Florida diners?

JC: It is hard to introduce Floridians to new fish; because they’ve been fishing for a long time. We try to offer different varieties like Spanish mackerel, mangrove snapper and wahoo. These are fish you wouldn’t typically see on menus.

C: How often do you change Area 31’s menu?

JC: I have a small seafood tasting menu that I change frequently. Otherwise I change the menu when I see fit. You don’t necessarily need to change the menu four times a year. Down here you have two seasons, rainy and
dry. I really don’t do a full menu change. Basically I change the menu as different fish go in and out of season.

C: You moved here from Boston, how do you like living in Miami?

JC: It's fun. Great weather. I live in Coconut Grove. This is my first time living in a warm climate. I am a surfer so it is fun to be by the ocean; unfortunately there are no waves.

C: Do you like to fish?

JC: I am not much of a fisherman. I talk to a lot of fishermen. But, I love playing on the water.

C: What is the best part of cooking with fish?

JC: It all depends on the fish. The most difficult part is understanding the fish and what happens when you use different cooking techniques. Once you understand that and get your ingredients together, it is pretty easy. You know what you need to do to make it the best. For instance, you don’t turn swordfish into sushi. This type of fish
doesn’t work that way. It works by cutting thick steaks and grilling. The swordfish is so moist on the inside that you want to pair it with richer and fruitier flavors. But with yellowtail snapper you wouldn’t use rich flavors because the fish would get lost. It is best to leave the snapper raw just scorching the skin and pairing it with blood oranges, hearts of palm and chilies. The key is to understand the fish so however you prepare it you can always taste the fish.

C: Do you think you need to have a sophisticated pallet to appreciate fish?

JC: No, fish is very approachable. We don’t do anything out of the norm. Our goal is to make sure that you can taste every single flavor on the plate.