Smith & Wollensky

Smith & Wollensky is an American chophouse known for their USDA prime dry-aged steaks, award-winning wine lists, and premium seafood. There are several seating areas throughout the restaurant. They have intimate indoor seating, or outdoor seating, where you’re treated with a view of the Miami skyline and crystal waters from the nearby Government Cut shipping channel. You may also choose to be seated at the newly opened Overlook Deck, located on the second floor with lounge and table seating. The Overlook Deck also features water views and a full bar. My guest and I decided to dine indoors and while we were greeted and seated, our waiter took the pleasure of getting our drinks and menus.

© 2019 Galdones Photography

For starters, we ordered their Grilled Bacon, plated with burnt orange gastrique, green and opal basil, and pickled red banana peppers. For all of you bacon-lovers out there, this is a must-try! We also opted to try out the Lamb Chops from the Chef-Inspired Features section. The Lamb Chops came with a roasted corn purée and cilantro pesto. These were well-prepared and tasted both gamey and sweet. For our main course, we decided to share the Swinging Tomahawk Rib Eye dry-aged Wagyu, which was charred table-side and served with Yukon potatoes. The meat was incredibly tender, had a mouthwatering buttery texture, and succulent beefy flavor.

After our meal, we were ready to sink our teeth into their Coconut Cake Layers, which was highly recommended to us. Needless to say, we couldn’t wait to have a bite! This dessert was a beautifully 3-layered cake, moistened with a coconut simple syrup. It was spongy in texture, had a whipped cream filling, and was garnished with coconut shavings along with fresh seasonal berries. My guest and I were delighted to have ordered this. It was a great recommendation!


By Vanessa C. Guzman


Vanessa is an outgoing person who is always trying to keep the peace and the positivity flowing. She loves the beach, going out with her friends, and being a great THINKer as Editorial Director.