When Mathias Gervais was appointed to be executive chef of The Setai Miami Beach last year, it was the perfect opportunity to revamp the hotel’s restaurant to compete at the top of the city’s culinary boom. French-born Gervais—who at age 34 has already worked with some of the world’s top culinary talents, including chefs Joël Robuchon and Christophe Cussac—sought to offer a steakhouse menu closer to the fare he grew up with in Taradeau, a small town in Provence. This led him and chef de cuisine Thomas Griese to focus their new menu on top-quality meats, a broader incorporation of organically sourced ingredients, and the creation of more in-house sauces to enrich the dishes.
Gervais sources meats from some of the finest butchers in the country, including Pat LaFrieda Meat Purveyors; the restaurant is the only establishment in Miami to carry exclusive cuts from this famed New York supplier. For the ultimate dining experience, try the 60-day dry-aged 32-ounce bone-in tomahawk steak, accompanied by the Perigueux sauce made with fresh black Périgord truffles and a port wine reduction. Sides include steamed Hudson River asparagus and organic potatoes Diamant with Bretagne butter and fresh parsley.
Chef sommelier Daniel Toral, also a recent arrival at The Setai Grill, does his part to raise the bar, with an expanded global wine selection of more than 700 varieties and over 4,000 bottles. He’s also acquired an improbable rarity: a Heidsieck & Co. Monopole Gout Americaine 1907 recovered from the shipwreck of the Jönköping, a Swedish freighter that sank in the Baltic Sea in 1916, preserving the Champagne in near-perfect condition. That’s what’s known as stepping up. 2001 Collins Ave., Miami Beach, 305-520-6400