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Success C o nn o isseur
Buenos Aires, Montreal & Kobe all have their steak traditions, but you
won’t have to travel far to reach these beefy banquets.
T E X T BY R O N Y M O
Somehow the Pão De Queijo appetizer at Steak Brasil has never been on
America’s Most Wanted, but that doesn’t mean it isn’t dangerous. Diners often
inhale a dozen cheese buns with no recollection of their blackout binge. The
slow food movement started because of meals like Feijoada; a black bean stew
generously seasoned with boudin, bacon, sausage and smoked ribs accompanied
by rice and collard greens. The star of their steak show is Picanha, a top sirloin
cut covered by a layer of fat that caramelizes and melts into the meat as it cooks
over an open flame. The struggle to stop eating gets serious when the dessert
cart makes its rounds carrying Brigadiero Truffles or cocoa-infused caramels
rolled in chocolate sprinkles; 190 SE 1st Ave., Downtown Miami; 305.415.2006;
SteakBrasil.com. VITAL STATISTICS
Chef-Partner Peter Vauthy denies being a geographer, but ask the origin of any
ingredient on RED: The Steakhouse’s menu and he’ll provide you its hometown.
Select the Grand Tasting including the extravagantly marbled Miyazaki Wagyu
Steak and he’ll deliver its birth certificate. The former commercial fisherman has
such exacting requirements that only 1% of all beef earns a place in his kitchen.
It then goes through weeks of aging before being considered grill-ready. Similar
standards apply to every other dish from the Whipped Potatoes speckled with
shaved black truffles to hand-picked Tempura Zucchini Blossoms filled with a
fromage blend of fontina, parmesan, pecorino & ricotta. After indulging in a slice
of Oreo-Cherry Cheesecake, try to remember what life pre-RED was like; 119
Washington Ave., Miami Beach; 305.534.3688; RedTheSteakHouse.com.
The staff at A Little Bit Of Philly understands that hunger can cloud one’s
judgment, so their menu is just a single page. No frilly descriptions on card-
stock paper here, just hand-tossed NY-style pizzas on the left and Philly-style
cheesesteaks on the right. Sometimes wires get crossed and you’ll order
a Cheesesteak Stromboli or an Oven-Baked Grinder crowned with bubbly
mozzarella and a healthy helping of basily marinara. Light fare includes airy garlic
and olive oil brushed Party Puffs topped with parm. Beers run from free to $3
depending on the arbitrary special of the day that hopefully includes the house
draft, Pat & Dave’s Brew, a malty American amber ale that pairs with just about
everything; 3940 Curtiss Pkwy., Miami Springs; 305.456.0481.