Major Food Group has done it again. Continuing its Miami expansion, the bespoke hospitality brand is set to open the doors to its newest restaurant, Dirty French Steakhouse.
Located in the heart of Brickell, an untouched area for Major Food Group, Dirty French will soon become the go-to steakhouse for the Miami culinary community.
“After making this paradise home, we realized that there was a tremendous opportunity to bring a sensational steakhouse to Brickell in true MFG fashion—a sophisticated, contemporary, high-energy culinary blockbuster fit for the most exciting city in the world today. It simply does not get any more major than Dirty French Steakhouse, which is the beginning of a series of big projects in the neighborhood,” expressed Jeff Zalanick, Major Food Group Co-Owner.
Major Food Group co-founders, Zalaznick, Mario Carbone and Rich Torrisi have brought this new menu to life, from its high quality meat and fish, to the extensive 700-bottle wine list. With a menu boasting of steakhouse classics, dining at Dirty French is set to be a culinary journey. Menu offerings include a variety of raw bar dishes, seafood entrees, aged steaks and as all steakhouses do, a vast list of decadent side dishes.
Breaking down the impressive menu, the kitchen has prepared a noteworthy collection of prime aged steaks, from the Filet Mignon, Ribeye and New York Strip, which are all served alongside a choice of sauces from Au Poivre to Cajun. To share, the menu has prepared two delicious options for the table including a 40-ounce Porterhouse and a Wagyu Tomahawk. An element of surprise will also appear to diners, as the restaurant is set to have a variety of off-menu cuts available nightly. And nodding to its French roots, the menu also offers a flavorful Dover Sole Meunière which is served tableside, a Duck à l’Orange and an impressive soufflé program.
To start, diners will indulge in a variety of delicious appetizers from Giant Grilled Oysters “Bourguignon”, their famed Mushroom Millefeuille with Green Curry and Peas, Lobster Ravioli with Sauce Nantua to Crab Cake Croustillant with Butterball Potatoes and Cayenne.
Dessert is always a must when dining at any Major Food Group restaurants, and pastry chef Stephanie Prida has created a few masterpieces for this menu. With no surprise, many dishes are flambéed tableside!
While the food is the star of the show, Major Food Group also prioritizes the unique and flawless design of its restaurants, from the moment you walk in all the way to the restrooms. The team has worked to bring the glitz and glam of the 80s to the new space. Working once again with acclaimed designer Ken Fulk, who has seamlessly molded together Miami’s glitz with the elegance of Paris.
This opening is exciting for both the Brickell and greater Miami community, bringing a high-energy restaurant with superb food to the ever-evolving area.
Dirty French Steakhouse will now be Major Food Group’s fifth opening in Miami since 2021, alongside cult favorites Carbone, HaSalon, ZZ’s Club and Sadelle’s Coconut Grove. The restaurant officially opens its doors on April 29 and is now taking reservations on resy.com.
Photography by: Courtesy Kris Tamburello Studios, Dirty French Steakhouse