CAB Ribeye-Recovered

Looking for a good steakhouse restaurant in Miami Beach is always a treat and an exciting adventure as there are plenty of them to choose from, however, I was looking for the crème-de-la-crème, a steakhouse that was going to meet and please my taste buds.

Red the Steakhouse South Beachz

RED, The Steakhouse, located in Washington Street, boasts stunningly chic and smart décor, and a bar offering a selection of over 500 wines and handmade signature cocktails. Soon upon our arrival, we were pleasantly lead to our table by a courteously host. As champagne is my drink of choice, I ordered a flute of the bubblies and slowly sipped on it while looking through the menu. Choices and more choices! Everything looked superb, and although I wanted to taste the entire menu, I settled for the Burratta and Heirloom Tomato salad with drizzling rich and sweet balsamic vinegar, one of the finest I’ve ever tasted! If that was my appetizer, I couldn’t wait until the meal! What’s next? As I was longing for steak, I ordered the bone-in New York strip minus the bone, just perfectly seared, thoughtfully seasoned and pleasantly tender; my friend chose the Alaskan King Crab Cake, which had the biggest chunks of crab I’ve ever seen in this type of dish (this item is only available during the short fresh king crab season, during which they fly it directly from Alaska). Our side dishes consisted of lobster mac and

Four Cheese Mac and Cheesecheese, which is made with not one, but six different types of cheese! the Risotto Du Jour, Truffle Whipped potatoes and green beans with pancetta, pepper flakes & pine nuts. Everything was delicious! We were so happy with the choices we made, we requested if the Chef could come by our table as we wanted to congratulate him for these lovely meals. Soon enough, Co-Owner/Executive Chef Peter Vauthy came to our table and shook our hands; after a few moments of conversing, we learned his passion for cooking was instilled in him at a very young age, having his first cookbook when he was just 4 years old. We also learned that Chef Vauthy brings only the freshest products to craft his menus and features only the finest Certified Angus Beef Prime on and off the bone, which one can appreciate when tasting his remarkable plates.

Large FruttiI didn’t think I was going to have any room left for dessert, however, I couldn’t resist after Chef Vauthy recommended we try the molten chocolate cake and the crème brulee trio with frozen Meyer lemon soufflé, however, the hot, puffy doughnut dusted with powdered sugar and served with caramel, chocolate and strawberry dipping sauces was what made for a decadent ending to our meal. As we headed out of the restaurant, we couldn’t help but talk about this wonderful experience, and how much we are looking forward to our next visit to this splendid restaurant. RED is, by far, one of Miami’s truly outstanding fine dining experiences.

Chef Peter Vauthy of RED Steakhouse

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