South Florida’s Most interesting Steakhouses Will be Discovered Inside Its Most Stunning Resorts
Deal with your self to a decadent meal of steak, caviar, and nice wine at these fabulous resorts for a real staycation really feel. Don’t need your night to finish? Ebook a room and proceed the magic by way of the morning.
Steak 954 on the W Fort Lauderdale Lodge
If you happen to search your meal with a aspect of sea view, look no additional than Steak 954. This luxury steakhouse by restaurateur Stephen Starr gives a wonderful choice of surf and turf dishes shut sufficient to the seaside to listen to the light roar of the waves from the patio (or select to sit down inside, the place you’ll be enchanted by the restaurant’s large aquarium of jellyfish).
The restaurant gives every little thing from caviar service and an intensive uncooked bar to cuts of premium dry-aged and Wagyu beef. Steak 954 additionally options the freshest, regionally caught seafood together with globally sourced wild catches. Pair your meal with a bottle from one of the crucial in depth wine collections within the state.
The restaurant additionally gives a lavish weekend brunch the place you may indulge your style buds with a variety of decadent bites from lemon-huckleberry pancakes to steak and eggs to caviar service and mimosas.
Chef’s Suggestion:
“I at all times suggest Wagyu or a high-grade prime reduce, the place the intramuscular marbling drives each taste and tenderness. At Steak 954, we concentrate on sourcing top-quality beef. I search for steadiness in a fantastic steak, one thing wealthy however not overpowering, with a texture that enhances the flavour.” — Govt chef, Ryan Murphy
Bourbon Steak (Two Areas – J.W. Marriott Miami Turnberry Resort & Spa in Aventura and The Seagate Gold and Seashore Resort in Delray Seashore)
James Beard-winning chef Michael Mina’s traditional American Steakhouse, Bourbon Steak gives the best steaks in a glamorous setting. Begin with the chef’s personal Petrossian “Mina Reserve” caviar or hand-cut Prime steak tartare, earlier than selecting from a choice of Prime, Wagyu, or dry-aged steaks.
Pair your meal with a variety from the restaurant’s huge library of greater than 850 bottles of wine.
Chef’s Suggestion:
“My go-to can be our dry-aged 22oz kosher-style cowboy steak. It’s lighter in terms of dry-age and never too footy. As for sides, I grew up on broccoli and cheese (the one approach my mother may get me to eat broccoli), so the grilled broccolini with mimolette espuma topped with neuskis bacon bits is correct up my alley, together with a completely loaded baked potato.” – Govt chef, Bourbon Steak Turnberry, Mario Beabraut
Diplomat Prime on the Signia by Hilton Diplomat Seashore Resort
The Diplomat Seashore Resort has undergone a current glow-up and has revamped all of its meals and beverage venues. Its steakhouse, Diplomat Prime, has been redesigned with a contemporary aesthetic that pays tribute to its close by seaside. Inside, chef de delicacies Jorge Negron and his workforce fireplace up the best cuts of beef, whether or not you desire a 45-day dry-aged tomahawk or a Licensed Jaanese A5 Wagyu New York strip. Chef Negron works with native purveyors to supply recent seafood and greens to spherical out your meal.
Begin your meal with the Prime martini, made with vodka, vermouth, and a kiss of saline, served with an oyster (add a dollop of caviar, if you’re feeling further). Diplomat Prime additionally boasts a formidable wine listing with areas across the globe represented.
Locals get extra love on Wednesday evenings, when Diplomat Prime gives an unique 15 p.c low cost to South Florida residents.
Normal Supervisor’s Suggestion:
“Begin on the bar with a superbly composed cocktail earlier than settling in for a correct steakhouse expertise. I like to start with the Smoke & Marrow; it units the tone. Adopted by the Boston wedge, then a Wagyu New York strip with truffle whipped potatoes and crispy cauliflower. And it doesn’t matter what, end with the important thing lime pie.” – Normal supervisor Nicole Rotondaro
LT Steak & Seafood on the Betsy Lodge
LT Steak & Seafood is chef Laurent Tourendel’s South Seashore gem, nestled contained in the Betsy Lodge. The last word indulgent night begins with The Truman Present, the restaurant’s actually bespoke martini that allows you to get artistic by selecting between a dry, soiled, filthy, pickle, or Gibson martini made with Truman vodka. Your martini shall be shaken or stirred to your liking earlier than being garnished together with your alternative of lemon, olives, glue cheese-stuffed olives, onions, or a gherkin. Pair your martini with caviar, a tiger shrimp cocktail, or oysters when you ponder your principal course.
Prime dry-aged and Wagyu steaks are sourced from Chicago’s famed Allen Brothers and vary from an eight-ounce filet mignon to a 22-ounce bone-in ribeye. High your steak with a home steak sauce or spice it up with a jalapeno chimichurri. For the “seafood” aspect of LT Steak & Seafood, get pleasure from ora king salmon, grilled branzino, or recent sushi and sashimi.
Chef’s Suggestion:
“If I needed to decide a steak, I’d go together with a well-prepared New York strip, traditional, flavorful, and reliably satisfying. No nice steak is full with out sides – so I’d pair it with our jalapeño mashed potatoes for a refined kick and barbecue corn to steadiness issues out with a touch of sweetness and smoke.” -Chef/proprietor Laurent Tourondel
The Butcher’s Membership on the PGA Nationwide Resort
High Chef Season 13 winner Jeremy Ford is the chief chef/ accomplice of the Michelin-recommended Butcher’s Membership on the PGA Nationwide Resort. There, Director of Operations, Dallas Wynne manages the day-to-day operations of this trendy Michelin-rated restaurant that marries high quality steaks with recent produce from native purveors, together with chef Ford’s very personal farm in Homestead.
Begin with classics equivalent to Parker Home rolls served with whipped honey butter (from the resort’s personal bees), Florida stone crabs (in season), and a melt-in-your-mouth Wagyu strip and lobster katsu sando earlier than the primary occasion. The restaurant does an impeccable beef Wellington, and if you’re searching for one thing extra unique, order the 16 oz. bison ribeye. Pair your principal with a candy Vidalia onion full of potato gratin, with its excellent steadiness of sweetness and richness.
Chef’s Suggestion:
“When company arrive at The Butcher’s Membership, we at all times encourage them to start with our Caesar salad. It’s something however conventional, that includes a vivid Meyer lemon French dressing layered with a housemade Parmesan dressing and delicate child lettuces sourced from Chef Ford’s farm. The dish is completed with shaved aged parmesan, garlic crumbs, and delicate sourdough croutons, with sudden pops of sweetness and crunch from recent snow peas woven all through. For the primary occasion, the Swinging Tomahawk is a real signature expertise. This isn’t only a steak – it’s a tableside second. The bone-in reduce is offered and completed with a dramatic flame, creating an fragrant, caramelized crust whereas infusing the meat with a refined smokiness. It’s wealthy, completely marbled, and designed for sharing. To complete, the cookie plate is a should, paired with a cappuccino or an espresso martini for a seamless finish to the night.” – Chef and director of operations, Dallas Wynne
Prime 54 on the Fontainebleau Miami Seashore Lodge
This glittering trendy steakhouse inside the enduring Fontainebleau Lodge gives globally-sourced prime steaks, together with dry-aged beef and Japanese Wagyu – all wood-fired to your choice. The 2-story restaurant gives each indoor and al fresco eating,
For a particular evening out, go for the Chef Counter Expertise. Provided on Friday and Saturday evenings, this multi-course tasting menu is obtainable for simply six folks per seating and gives front-row entry to the culinary workforce in motion.
Chef’s Suggestion:
“For the right steakhouse dinner, at all times begin with the uncooked bar. Tartare, crudo, or oysters are at all times a fantastic first course. Then, I’d suggest a seafood dish and a pasta like Prime 54’s agnolotti for the desk. For the primary course, order a number of steaks family-style so you may strive quite a lot of ages and cuts. The famed Pat LaFrieda Meat Purveyors hand-selects Prime 54’s Prime Dry Aged cuts, together with the bone-in ribeye, porterhouse, and tomahawk, so that you can’t go incorrect. Equally, order a choice of sides like our sautéed spinach and buttery mashed potatoes, in addition to sauces such because the traditional Béarnaise and maitake mushroom gravy to expertise an array of complementary flavors. Go away room for dessert as a result of Fontainebleau’s proficient in-house pastry workforce makes an unimaginable chocolate layer cake and crème brûlée. And if you’ve had your fill at dinner, it at all times makes for a fantastic late-night deal with!” – Chef and government director of culinary, Andrew Zarzosa
Council Oak Steaks and Seafood on the Seminole Onerous Rock Lodge
Council Oak has all of the bells and whistles you can need in a traditional American steakhouse: an in-house butcher store, a dry-aging room outfitted with pink Himalayan salt partitions, a glass-enclosed wine room with greater than 400 labels (together with a $20,000 bottle for top rollers), and an open kitchen. Begin with a seafood tower or caviar service earlier than selecting your steak or recent seafood choices.
Start or finish your indulgent night with cocktails on the adjoining Council Oak Bar & Lounge, which options refined dwell leisure nightly.
Chef’s Suggestion:
“Council Oak Steaks & Seafood is greater than a steakhouse; it’s a mirrored image of the Seminole Tribe’s heritage and the pleasure we soak up each element. For anybody planning a real ‘steakcation,’ I at all times suggest the lengthy bone ribeye. It highlights the standard of our USDA Prime dry-aged steaks and the depth of taste we obtain utilizing our wood-fire grills. From our in-house butcher program to our wine choice, every little thing is designed to create an expertise that feels elevated, but heat and private, one thing company can join with and return to.” -Govt chef Ryan Balce
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