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6 Miami Steakhouses That Go Way Beyond Meat

    

6 Miami Steakhouses That Go Way Beyond Meat

Carla Torres | May 12, 2015 | Food & Drink The Latest Food & Drink News Latest

It's not all about the beef at Miami's leading steak restaurant.

Be they traditional or contemporary, steakhouses all have one thing in common: They are a carnivore’s dream. But look past their prime—and often gargantuan—cuts of meat (some of which are aged in their in-house meat lockers), and you might just find a bevy of unsung yet delicious salads, seafood, pasta, and desserts. As steak maven Michael Mina best puts it, “Just because people love going to a steakhouse in this day and age doesn’t mean there’s not a large percentage of people who want everything but the steak.”

RARE FIND: BLT Steak

Located in the stylish Betsy hotel, BLT Steak is one of the rare steakhouses to offer an all-raw menu, filled with light but satisfying morsels like the tuna tartare with avocado and soy lime dressing.

Prior to joining James Beard Award-winning chef Laurent Tourondel at BLT Steak, chef de cuisine Danny Ganem honed his skills at Martín Berasategui and the two-Michelin-starred Mugaritz and opened Bourbon Steak. While glancing at the menu here, your attention will be turned to the colossal airy and cheesy popovers and velvety chicken liver mousse that act as a filling precursor to the meal. But be sure to give special consideration to the salads and sushi selection (extensive enough to earn its own menu), specifically the cobia nigiri with ginger hoisin and pineapple chili. “All our fish comes from either Japan or local fishermen,” says Ganem. The Betsy, 1440 Ocean Dr., Miami Beach, 305-673-0044

BURGEONING MATTERS: Bourbon Steak

Michael Mina’s upscale establishment in Turnberry Isle offers innovative seafood options in addition to the requisite steak; this lobster pot pie is a standout with its hearty helping of Maine lobster, truffl e cream, and seasonal vegetables.

Michael Mina gives you copious amounts of tantalizing offerings (lobster pot pie, anyone?) to make you forget about the existence of beef at his revered contemporary steakhouse. From the trio of duck fat fries “amuse” and the Moroccan-spiced rock shrimp lentils to the decadently creamy miso-glazed seabass swimming in maitake mushroom dashi, your mouth will never experience a dull moment. Although the dry-aged burger (a blend of brisket, short rib, and chuck) is only listed on the bar menu, it’s the one item everyone who visits Bourbon Steak ought to bite into. “A burger is an important find,” says Mina. “There’s a real science to it.” 19999 W. Country Club Dr., Aventura, 786-279-6600

RAW BAZAAR: Meat Market

Michael Mina’s upscale establishment in Turnberry Isle offers innovative seafood options in addition to the requisite steak; this lobster pot pie is a standout with its hearty helping of Maine lobster, truffl e cream, and seasonal vegetables.

The sexiest steakhouse in all of Miami, Meat Market seduces you with its surroundings, potent cocktails (sip on the herbaceous blackberry sage smash), and extensive raw offerings that on a good night include 17-ounce stone crab claws. Never mind that everyone around you is being served a steak knife; Executive Chef Sean Brasel is a seafood guy: “Me personally, I like to eat fish.” And Brasel has a knack for cooking it, too. You simply can’t go wrong with the daily ceviche or fish, which fuses the local catch with Brasel’s creative genius. For an afterthought, Key lime pie cheesecake will leave you satiated. 915 Lincoln Road, Miami Beach, 305-532-0088

PORTION CONTROL: Prime 112

The celeb-magnet steakhouse will sate your non-meat cravings with dishes that include family-size salads, such as the signature Prime 112 chopped.

Twelve years in, Prime 112 is still the hottest table in town, with former US presidents such as Bill Clinton dropping in to feast on family-size salad portions (go for the Prime 112 chopped) and indulge in fried Oreos. “The whole idea when we started this was the modern steakhouse,” says Executive Chef Todd Zimmer. “But we wanted to throw back to the things we grew up eating, so [it’s] not just steak.” Sides abound, from lobster mac-and-cheese and creamed corn to 10 takes on potatoes, as well as finger-licking sweet and spicy confit chicken wings. But it’s the signature lobster bisque, which packs six ounces of crustacean in a single bowl, that takes the cake as the not-to-be-missed dish. 112 Ocean Dr., Miami Beach, 305-532-8112

SWEET TALK: Stripsteak

At the Fontainebleau, Stripsteak’s Michael Mina wows diners with plays on textures and flavors, like this duck and ricotta butternut squash cavatelli with black trumpet mushrooms and Parmesan foam.

Forget the Fontainebleau’s dry-aging meat locker; here, it’s all about BleauFish. The resort’s private fishing vessel sources local catch for all its restaurants, including Michael Mina’s Stripsteak. Start your experience at the edgy, copper-hued modern steakhouse with a towering shellfish platter of the chef’s daily selection. Then go for the pasta. The duck and ricotta butternut squash cavatelli with black trumpet mushrooms and Parmesan foam is an enigma of flavors and textures. As per Mina, though, leave room for the bread pudding. “It’s unbelievable,” he says. “Dessert is the most missed, yet classic item at steakhouses.” 4441 Collins Ave., Miami Beach, 877-326- 7412

SLICE OF NY: Wolfgang’s

Worthy of its New York steakhouse origins, at Wolfgang’s, the seafood tower is piled high with lobster, shrimp, lump crab, littleneck clams, and oysters.

“When I started out in the steakhouse business in 1963, we were concentrated on steak, french fries, creamed spinach, and maybe lamb chops,” says Wolfgang Zwiener of his 40-year tenure as head waiter of New York’s famed Peter Luger steakhouse. Nowadays, his Wolfgang’s in downtown Miami is the kind of steakhouse where deals get made over a slice of Junior’s cheesecake (a Big Apple staple since 1950 and shipped in daily). Take in unparalleled views of Biscayne Bay alongside a generous, appetizing cut of sizzling Canadian bacon, and for the main event, opt for the off-menu seafood pasta scampi—it’s Wolfgang’s best-kept secret. 315 S. Biscayne Blvd., Miami, 305-487-7130

PHOTOGRAPHY BY MORIS MORENO (BLT INTERIOR); MICHAEL PISARRI (MEAT MARKET)



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