Red, The Steakhouse

The Inspiration. The Craft. The Fire.

By: Marla Lazarus

“A hybrid of classic cuisine and the freshest seasonal ingredients where everything from the sauces to garnishes are prepared from scratch.”

As simple and elegant is the name Red, the Steakhouse, is just that and more as it is nestled in the sexy South of Fifth neighborhood of South Beach, just a few blocks from the ocean. Known as one of the up and coming “it” areas in South Florida, Red boasts a sophisticated modern noir décor of steel, stone glass and mahogany that incorporates South Florida’s sizzling flair. Red’s menu created by Executive Chef, Peter Vauthy is staying true to his homegrown roots and consistency in quality as he has earned a loyal following of patrons who revel in his culinary creativity, off-the menu offerings and unparalleled ingredients. His envelope-pushing approach to cuisine stems from a marriage of tradition and innovation, and thrives on his unique perspective on the classics Despite Miami’s notoriously competitive dining scene, Chef Vauthy’s well-established restaurant continues to thrive with flavors that consistently shine through on the menu. His secret? Relationships. His rolodex is his arsenal, filled with contacts that offer him dibs on their freshest catch or latest batch. From fisheries to local farms, personal contacts ring him first when new ingredients become available.

Featuring Certified Angus Beef Prime on and off the bone, everything at the restaurant, from the sauces to the garnishes, is prepared from scratch. As we settled in or our culinary adventure, we lit up our taste buds with ½ pound Shrimp Cocktail with spicy “Red” cocktail sauce as well as Brad’s Stuffed Hot Peppers with house made sausage and marinara. Fresh Tuna Poke, blended sushi grade tuna with pineapple, wakame, cucumber and sesame while the 1# Maine Lobster Cocktail is dressed in citrus vinaigrette. Lemon Garlic Shrimp, white Gulf shrimp with garlic, lemon and white wine were luscious as was the Mussels Diavolo, P.E.I. Mussels with chilies, tomato and garlic. JB’s Steak Tartare blends C.A.B. prime hand cut tenderloin with shallots and capers, along with the Alaskan King Crab Cake, served with sweet corn salsa and classic remoulade was succulent. Foie Gras En Bocal, foie gras mousse cured with Grand Marnier 150 and raspberry jam as well as the Seared Hudson Valley Foie Gras with apple pie and bourbon apple compote were rich and flavorful.

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Chilled salads, large enough to share, are not to be missed, offering RED “House” salad with baby greens, candied walnuts, W.F.F. goat cheese tossed in RED Raspberry Vinaigrette. Arugula and Prosciutto dress local baby arugula, Prosciutto di Parma and Parmigiano Reggiano in a lemon pepper vinaigrette while the Tomato and Mozzarella of local heirloom tomato, basil and balsamic reduction was a party in our mouths. The classic Wedge of Iceberg is served with a twist of crisp pancetta, crumbled bleu, pickled onion, tomato, challah croutons and creamy peppered ranch dressing.

cab-porterhouse

Luscious pasta entrees are showcased as a Whole Maine Lobster in aglio e olio or red sauce as well as Lobster Fra Diavlo in a spicy tomato sauce. The Carbonara of strozzapreti, Gulf shrimp garlic, peas and pancetta was irresistible. Signature cuts of C.A.B. Prime beef offer a choice of bone-in or out filet mignon, ribeye, and New York strip. For a special treat, make sure to try the Miyazaki Japanese Kobe or the 20 oz. dry aged tomahawk ribeye. All cooked to perfection with an offering of delectable sauces and toppings such as Oscar style of asparagus, béarnaise and ¼ pound King crab, seared foie gras and Rossini style of black truffle demi-glace, artisanal blue cheese, chimichurri, horseradish crème fraiche and peppercorn.

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A 10-pound whole Alaskan king crab, served cold or steamed, is a signature selection while whole Maine lobster or smaller crabs are also available. Sesame crusted Tuna Takai with house pickled ginger, wakame and ginger-lime soy, Shrimp De Jonghe with white wine, Dijon and garlic and a chef daily selection of wild King salmon and fish du jour are special features.

cab-ribeye

To compliment our meal we chose the signature sides of four cheese macaroni and cheese, wild foraged mushrooms, Florida creamed corn and truffled whipped potatoes. The Brussels sprouts with pancetta as well as classic sides of sautéed asparagus w/ béarnaise, creamed spinach, along with parsley and garlic frites are delicious.

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With just enough room for a sweet ending we devoured Fresh-N-Hot Doughnut Holes with chocolate ganache, caramel and raspberry jam. The creamy New York Cheesecake with a chocolate cookie crust, dark cherry and vanilla compote was irresistible as was the tart Key Lime Pie with toasted meringue, blackberry compote and graham cracker streusel. Chocolate lovers, don’t pass up the PB & B S’Mores Bar with graham cracker crust, peanut butter mousse chocolate gancache, toasted banana marshmallow, caramelia gelato and salted caramel…simply WOW!

Open daily for dinner, Red, The Steakhouse is a treat for all of your senses no matter if you are celebrating a special occasion or having a business meeting. Bon Appétit…

RED, The Steakhouse, 119 Washington Avenue, Miami Beach, 305.534.3688, redthesteakhouse.com