Comparing a steak to a work of art some may say is a creative use of imagination. And to be sure I don’t consider myself a carnivore. But the definition between good and great took on new meaning after my Miami Spice menu preview at Red. The Steakhouse. The next thought might be how does a steakhouse find it’s way into a resort and spa column? Clearly Red is just THAT good.
Nestled in SoFi (South of Fifth – Miami Beach) this intimate and sexy steakhouse is the place for those of the epicurious persuasion – leaving those of the curious persuasion to dodge paparazzi and wait hours for a table at South Beach’s other venerable steakhouse. Don’t get me wrong, there are celebrity sightings daily at Red – however their warm and discreet staff treat everyone like a regular so no theatrics are necessary for the uber famous.
Red is a small but growing chain of steakhouses owner operated by Brad Friedlander who has chalked up over 30 years in the restaurant business. Hands-on, multi-tasking and able to disseminate what makes a restaurant work, Friedlander’s mantra? “Innovation, perfection and execution.” In each and every one of his three award-winning restaurants his clientele know him by name. And there is very little he won’t do to make their dining experience remarkable.
Friedlander’s partner, Chef Jonathan Bennett is fearless in his exploration of unusual flavors and combinations. As a graduate of the Culinary Institute of America, he’s received great reviews from both local and national press. His excitement for new flavors and the unending quest for perfection is obvious at the first bite and continues through out the meal.
Chef Partner Peter Vauthy also agrees only the best is the goal of every meal at Red. “We order and work with the best. If we don’t have what the world says is the best, we search for it until we track it down. We don’t deal with second-rate ingredients here.” Completing the owners circle, Jonathan Gross is the Red Restaurant Group COO/CFO. A man with a mission and 30 restaurants openings under his belt, his goal is to share all this goodness with the world by expanding the Red Restaurant Group’s operations.
There are so many inspired selections at Red. Short of reprinting the menu here, may I share a few must haves which would begin at the first course with hands down the steak Tartare (CAB Prime Hand Cut Beef Tenderloin, Dijon Vinaigrette) and Spinach Salad (Baby Spinach, Hard‐Boiled Egg, Bacon Vinaigrette) Special mentions are also due for the Oysters Rockefeller (Crispy Oysters, Creamed Spinach) and that Buratta Salad (Heirloom Tomatoes, Aged Balsamic Reduction)
Among the steaks, the 8oz C.A.B Prime Filet and Red Style Churrasco are delightful and the C.A.B Prime NY Strip w/ Horseradish Cream is the stuff of legend. I’m not sure of the name of the fried EVERYTHING platter we sampled, just ask for it, calamari so soft and delicate I had to stop myself. Special mention here as well for the pastas, namely the Bucatini and Meatball & Peter’s “Red Lead”.
If you were lucky enough to catch the Red Miami Spice month offerings, you know Red is one of South Florida’s best kept secrets. If not may, I suggest you check out the slide show, take someone you love and enjoy the decadence and joy of Red. The Steakhouse. P.S. Don’t forget to try the Baked Alaska (Chocolate Cake, Coffee Gelato, Toasted Meringue) and those red velvet cupcakes…Yum.
Red. The Steakhouse 119 Washington Ave., Miami Beach; 305-534-3688.