RED Steakhouse: An Elevated Dining Experience in South Beach.

Pardon The Punctuation…South Beach, land of tiny bikinis and lobster red German tourists. It’s also the land of Red Steak House. Located on an unassuming corner of Washington Blvd in Miami Beach Chef Peter V has put together a stellar and elevated steak house experience in a part of Miami that is known for having some of the most overrated restaurants in the country. Being originally from Miami I’m proud to see such a spectacular dining experience in my former back yard. You can order everything from fresh seafood to some of the most delicious cuts of beef available. They tend to stay away from the traditional steakhouse experience and boy am I glad. You’re not going to find a baked potato on the menu but you will find seared foie gras with apple pie and bourbon apple compote as an appetizer…yeah they’re legit. You’ll also find a top notch cocktail program with some innovative concoctions. Here’s what I had the pleasure of sampling.


The “Relentless”: Grey Goose Le Citron, fresh pomegranate juice, lime juice, lemon twist, and a sugar rim. If you like a traditional cosmopolitan this is a great interpretation.

The “Red 305”: Bombay Sapphire, fresh agave, strawberries, cucumbers, and a process float. Wow! One of the most refreshing cocktails I’ve had in a while. Even if you’re not a fan of gin you’re going to love this cocktail. Perfect drink for a hot Miami night.

The “ Pineapple Margarita”: Corzo Silver Tequila, crushed pineapple, fresh cilantro, Cointreau, agave nectar, fresh line juice, and fresh orange juice. For not being a fan of tequila in general this is an outstanding cocktail. Prepared with surgical precision and not overpowered by any of the fresh ingredients. Balanced like a ballerina.

The “New Fashioned” : Knob Creek Rye, simple syrup, orange zest, and bitters. Their version of an “old fashioned.” Don Draper would approve.


I strongly suggest drinking a bottle of their 2009 "Red The Steakhouse" Diamond Mountain Vineyard Cabernet from Napa Valley. If you've never had a wine from Diamond Mountain this is the perfect time to start. Made exclusively for Red and is as elegant as Jackie O.


Charcuterie Plate: Bresola, wild boar sausage, house made pastrami, cornichons, lamb and duck prosciutto, whole grain mustard, and fresh brioche. If you love cured meats you’re gonna have to give this dish a go. I love charcuterie dishes that feature meats I can just walk into whole food and buy. The highlight was the duck prosciutto. I’ve had it before but this one is by far the best.

Lemon Garlic Shrimp: White gulf shrimp, crushed garlic, sliced lemon, and white wine. Served on a crostini. Not the first thing I would have ordered…but boy am I happy chef recommended it. 3 massive and perfectly cooked shrimp. Buttery with some nice acid from the lemon and white wine.

Seared Hudson Valley Foie Gras: with apple pie, and bourbon-apple compote. A huge portion of foie gras served with sweet house made apple pie. The apple compote did a great job of cutting the fatty foie gras. If you’ve never had foie gras this is the perfect wish to try it for the first time. It could almost be served as a dessert too.

Fresh Burrata: wrapped in “Pata Negra” jamon iberico and served on heirloom tomatoes. Topped off with a 50 year balsamic glaze. A perfect dish. Creamy burrata complimented by the oily Jamon iberico. I could eat this for breakfast lunch and dinner.


Prime Dry Aged Ribeye: Steaks are like cars…you get what you pay for. Fatty, marbled, and cooked medium rare. My mouth is watering as I write this from my my airplane seat 35,000 feet over Texas. If you’re not afraid of a fatty cut of beef you’ve gotta order this one.

Miyazaki Japanese Kobe Beef: Certified Grade A5 and a work of steak art. If you’re going to try Miyazaki once in your life, Red Steakhouse is the place to do it. A generous portion cooked to perfection that will melt in your mouth and is worth it’s weight in gold. All I can say is wow!!!!!!!!!


Key Lime Pie: Toasted meringue, blackberry compote, and graham cracker streusel. Not too tart. The blackberry compote adds an interesting component to a traditional dish.

New York Cheesecake: chocolate cookie crust, dark cherry and vanilla compote. Rich and delicious. I’m not a fan of cherries in general but these were outstanding. I could eat it for breakfast.

PB and B S’mores Bar: Graham cracker crust, peanut butter mousse, chocolate ganache, toasted banana marshmallow, caramelia gelato, and salted caramel. Decadent, decadent, and more decadent. A wet dream for any peanut butter fan. The gelato is to die for and this dish could feed a small country.

So if you're planning a trip to Miami and want to check out a steakhouse that makes Morton's look like McDonalds make Red Steakhouse your number one option. They are a prime example of you get what you pay for.

Location: A+

Food: A+

Service: A+