Choose from classic cocktails or an extensive selection of wines listed on an iPad and showcased in the glass tower that is the focal point of the dining room. The 500 plus bottles of world class wines can make every meal a special event. Select your steak (including Moyer Farms Angus, American or Australian Wagyu and Japanese Miyazaki) request your desired degree of doneness and be prepared for a delicious evening. Chef de Cuisine Derrick Roberts and Michael Mina craft a deeply satisfying dining experience.

Name:	StripSteak by Michael Mina
Rating:	/ 4.3 stars based on 1,219 reviews across the Web
Address:	4441 Collins Ave, Miami Beach, FL 33140
Phone:	(305) 674-4780
Cuisine:	Steakhouse
Price:	$$$$
Attire:	Casual Chic
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	Valet parking
Chef:	Thomas Connell
Website:
Hours:	Mo-We 6pm-12am, Th-Fr 6:00pm-1am, Sa-Su 6pm-12am

The latest updates to the Collins Avenue restaurant and lounge space include a sleek stone bar with dramatic, tusk-shaped light fixtures, long leather banquette-style bench seating to facilitate people-watching, and the return of the two-tier catwalk where area scenesters readily strut their stuff. The loft like dining area is dimly lit like a Vegas supperclub and attracts a well-dressed crowd who enjoy lively music crafted by the resident DJ. As the hour grows late, the volume increases. Executive Chef Aaron Taylor heads the busy kitchen where steaks are served in smaller and larger portions to suit the diets of health-conscious Floridians and hearty expense account types as well.

Starters include classic steakhouse salads plus seasonal favorites like citrusy lump crab, tuna tartare and grilled octopus with Peruvian purple potatoes. The house signature “Lil’ Brgs” (wagyu beef sliders) that have put STK on the map are available with toppings of freshly shaved truffles or rich foie gras. Steak lovers can choose from small, medium and large cuts encompassing a 6 ounce filet up to a hefty 34 ounce cowboy ribeye that’s ideal for two to share. Guests can top their beef with a variety of eight different sauces spiked with blue cheese, garlic, chimichurri and horseradish. Menu options also include Maine lobster with a sweet citrus butter, chili rubbed rack of lamb and market-fresh seafood.

STK Miami @ 1 Hotel & Homes
2311 Collins Avenue, South Beach (305) 604-6988
Serving Monday and Thursday 6pm to midnight, Tuesday and Wednesday until 11pm, Friday and Saturday until 1am and Sundays until 10pm.

Starting out in Cleveland in 2001, the young chef led the restaurant Moxie to great success. From there he was asked to facilitate the original Red, the Steakhouse which remains one of the city’s most popular eateries. When plans to expand the brand to Florida were announced in 2008, Chef Vauthy agreed to relocate to South Beach to shepherd the development of the new 7,200 square foot venture. Moving from Ohio to Florida led to direct access to the annual South Beach Wine & Food Festival where he prepares his favorite recipes for fans at the “Best of the Best” & “BubbleQ” events every February.

South Beach Magazine convinced the busy chef to take a few minutes to share his experiences living and working in a popular vacation spot like Miami. His candor offline easily matches the cheeky posts he shares with his Facebook fans who recently joined him for a night of Eats and Tweets at RED on South Beach.

You’re very active on social media. How has your participation affected your relationships with area diners & local foodies?
Social media is a great way to get my message about food out to locals and foodies. I have also used it win people over to my cooking and make sure that they have a phenomenal experience. I have met all kinds of people via social media. Most recently, we hosted a “tweet-up” happy hour with Haute Dining, a new culinary club in Miami. We were able to connect with 60+ followers in person and chat about RED and how they personally use social media to share their favorite dining experiences. Through those kinds of food and non-food related connections, we discover new fans of RED and we use that medium to keep in touch. It can be very rewarding and fun.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach for you and your team?
Chefs and cooks are some of the hardest working people out there. We work hard and we like to play even harder. We work in an environment of controlled chaos and that pours over into our kitchen and out of life as well. Miami has lots of temptations and the late nights of South Beach have the potential to cause mayhem. Get a group of chefs in a room together and you better lock the doors and board up the windows as chaos will ensue! If you want to be a chef you have to learn to balance your desires. My desire to be known as a competent chef is larger than my desire to see the sun rise after a long night.

When you have time to go out, where do you like to dine in South Florida?
If I get the time to go out there are a few places that have my heart. For a local bite I can roll right down the street to Tongue & Cheek and see Jamie DeRosa. I’m always happy when I leave. Hakkasan always rocks it out and has changed my perception of Chinese food forever. Il Gabbiano just cooks my palate and makes me think of my great grandmother’s cooking.

When you are cooking at home for yourself, friends and family, what is your go-to dish?
There are tales of me cooking in my own kitchen but they might just be a myth. If I do cook for friends you’ll find me making Sunday Gravy just like my great grandmother used to make. Veal Bones, pork ribs, fresh Italian sausage and meatballs all simmering in a pot of San Marzano tomatoes until you have a true ragout of flavor. That’s the kind of cooking that speaks to my inner chef.

What are the dishes you remember from your childhood or your experiences as a young chef and how do these flavors influence your menu today?
I grew up in the presence of great cooks. Women who spent all day in the kitchen to make great food. Course after course of perfection from start to finish. My menu is littered with the flavors of my childhood. Our Red sauce is a variation of what was on the stove every time I went back to see my relatives on the East Coast. Our donuts originated from the Zeppole that I was eating as a kid. Meatballs and cheesecake all came out of experiences and pulling on my great grandmother’s apron hoping that she would slip me something delicious right before dinner.

How has cooking in Florida changed &/or inspired you as a chef? Do you find your menu is influenced by the great produce available in Florida?
Coming from the Midwest, Florida produce was almost a cliché. For months on end if you wanted any fresh produce Florida was the only option. Now to be so close to it and have so many months of superior produce changes how you view ingredients. No longer are things only available for a fleeting moment. You have an extended period to have tomatoes, corn, and tropical fruits that were never available but now are all overflowing into the kitchen.

Finally, tell us something you want diners to know about the menu at RED – perhaps your favorite recipe, an unexpected entree, or the inspiration behind one of the dishes on the menu?
Before I focused my talents on RED, I was running an award-winning new American concept that was named one of the top 50 restaurants in the U.S. We take the same approach to our food at RED. The finest ingredients treated with the utmost care and respect. We serve only the top 1% of all USDA graded beef in Certified Angus Beef Prime, so our daily challenge is to make sure we bring the rest of our food up to the level of our beef. We have done that and exceeded it with our commitment to the finest food the world has to offer.

RED, the Steakhouse 119 Washington Avenue, Miami Beach 305.534.3688

More info on Red, the Steakhouse

“In college, when I started living on my own, was the first time I started cooking. The reaction of people enjoying my food was beyond gratifying, and I was hooked.” After training at Miami’s Johnson & Wales University, Mendin worked at top local restaurants, joined the team opening Nobu Miami and then traveled to Europe to open Nobu London. Moving from success to success, the young chef worked in Spain before returning to Miami to join forces with the two men who would help him create a local restaurant empire.

Pubbelly Restaurant Group started out as a gambit between friends Andreas Schreiner, Sergio Navarro and Jose Mendin who quit their jobs, joined their savings and even moved in together in 2010 so that they could open their own gastropub. Embraced almost immediately by local foodies, the small plate, pork-centric tavern served as a catalyst for the development of the Sunset Harbour District of South Beach. Formerly a neighborhood filled with warehouses and auto repair shops, this tiny enclave is now a popular culinary destination.

Within a year, the group opened a second restaurant, Pubbelly Sushi and then a Spanish concept tapas bar called Barceloneta soon followed. By 2013, the group’s interests included Macchialina Taverna Rustica on South Beach and PB Steak in the former Joe Allen restaurant location on Purdy Avenue. A Mid-Beach French brasserie called L’Echon opened briefly at the Hilton Cabana Hotel, Pubbelly Sushi launched in the Dominican Republic, and this season the team launched PB Station at the Langford Hotel Downtown. As culinary director for the group, Mendin oversees the concept and menu development for each location and has been recognized for his outstanding achievements by the James Beard Awards, Travel + Leisure, Food & Wine Magazine and many more.

Please share your impressions living and working as a chef in Miami. How do you make it work?
“I love the city of Miami and have been living and cooking here for over 15 years. I did leave for awhile to work in Spain, London and Las Vegas. I grew up in Puerto Rico and Miami has a lot of the same qualities in terms of weather, Latin culture, etc.”

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Florida for you and your team?
“That’s a great question. Miami has a lot of distractions especially with all the nightlife. So yes, you need to keep a balance and it’s hard sometimes. I personally love that you can work hard and play hard here.”

When you’re not at work, where do you like to dine in South Florida?
“It all depends on my mood, but here are some of my favorites in no particular order: Zuma, DB Moderne, My Ceviche, Edge Steakhouse, Macchialina, Scarpetta, Yakko-San, Lucali, and Harry’s Pizzeria.”

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
“I love making pastas at home.”

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
“My mom cooked at home everyday from Monday to Friday. I love her cooking, anything that she did was great. I also love Puerto Rican food especially dishes like mofongo, alcapurrias, piononos and bacalaitos. All of these types of foods and influences have influenced my cooking today.”

Do you find your menu is influenced by the great produce available in Florida?
“I work with farmers on a weekly basis. There’s a lot of good products in Florida.”

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
“My favorite dish on the menu is the Mofongo. The dish was inspired by the memories of my mom and I going to Puerto Rican cafeterias and eating the way she likes it. Our Mofongo is made with pork belly inside and it’s served with shoyu broth as opposed to Puerto Rican style which is served with chicken stock.”

Many chefs have commented that the South Beach Wine & Food Festival is a great opportunity to hang out with friends or meet a chef who means a great deal to them. Who are you looking forward to meeting at the festival?
“Every year I randomly meet someone pretty cool. I don’t have a list as it just happens, especially if you hang out in the right places.”

Executives dip in for the lunchtime beef burger and Wolfgang’s classic steak sandwich paired with fries and golden onion rings. The 270-seat dining room sports hardwood floors, a sparkling wine locker with over 250 labels and an impressive mahogany bar where classic cocktails and flat screen TVs compete with the dazzling Miami River view. Guests who are willing to tear themselves away from sports or the financial news can escape to a breezy dining terrace overlooking the city and the scene. Host Wolfgang Zwiener spent 40 years at New York’s Peter Luger steakhouse so he knows exactly how to craft the perfect evening from the first chilled martini to the last piece of Junior’s cheesecake.

Open Monday through Thursday from 12:00 p.m. to 11:30 p.m., Friday from 12:00 p.m. to midnight, Saturday from 5:00 p.m. to midnight and Sunday from 5:00 p.m. to 10:30 p.m.

The casual and elegant outdoor seating lines Ocean Drive, and is the perfect spot to spend an evening, watching the diverse sidewalk scene pass by. The indoor seating is expansive, and they are happy to cater to large parties. Say hello to Sherri Quinn, mingling amongst the diners almost every evening, making sure this dining experience is one of the best on the beach.

The Forge Restaurant dates back to Miami Beach’s Roaring 20s when the original building was utilized as a blacksmith’s shop which was then transformed into a supperclub and casino in the 1930s. In more recent years, the Malnik family has transformed the space into one of the city’s most popular special occasion restaurants where the traditional steakhouse menu shares pride of place with the innovations of some of the best chefs in the business.

Christopher Lee takes on an enormous responsibility running the kitchen at this historic site. A proven creative thinker and culinary risk-taker, the dynamic chef shared his excitement about returning to Miami Beach with the staff at Miami Restaurants Magazine…

Do you think it will be tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach?
Well, if you asked me 13 years ago I would have said yes 100%, but I turned 38 this year and have a beautiful wife and two unbelievable kids that get all of my attention when I am not working. But that doesn’t mean I can’t still enjoy the city. While my partying days may be over, I can always find a way to have a good time.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence how you craft your menus?
When I was a child, my father and grandfather taught me the ways of classic Chinese food. When the Italians were cooking gravy and pasta on Sundays, my family was making Wonton Soup with pork neck. I have to credit George Morrone for teaching me the California French style, which is a lighter approach to classic French technique that uses fresh and under-cooked raw produce and fruits to balance dishes. Mr. Daniel Boulud, the man himself, taught me Haute Classic French cuisine – how to make rustic French dishes into fine dining creations.

Chef Jean George opened my eyes to French Fusion, because his Asian/French combination style was so balanced and perfect. He also taught me how to be a clean cook; work clean and neat, floors always have to be clean too. Cornelius Gallagher, my true mentor, taught me discipline and to think outside of the box, creating new flavor combinations that push the limit. And finally, The True American Chef, Alfred Portale, was the chef that took a young kid and made me into the chef I am today. He taught me that being a Chef is more than creating great food. He also taught me to treat your team with respect – to teach and create food for the guest, not myself.

Many chefs have commented that the Food Network South Beach Wine & Food Festival is a great opportunity to hang out with friends from the culinary world. Who are you looking forward to seeing in February? Which events are you most looking forward to?
Yes, all events are the perfect time to catch up with old friends from all over the world. I’m looking forward to seeing them all. The super talented April Bloomfield is doing a joint dinner with me at The Forge, so I am super excited to see and work with her and her team again.

Forge Restaurant & Winebar
432 41 Street
Miami Beach
305.538.8533

More about The Forge Restaurant

Sourcing grass-fed beef from Creekstone Family Farms and combining fresh Florida seafood keeps the menu healthy and sustainable. “We want our guests to feel satisfied without being overwhelmed. EDGE is not just a special occasion destination, but a place to come back to again and again,” says Brooks. South Beach Magazine had the opportunity to get up close and personal to learn what it is like to live and work as a busy Chef in the Magic City…

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach?
Back when I was younger maybe… But I’ve had my good times & now it’s just work and family to juggle. I am very fortunate to have an amazing wife who supports those long days in the kitchen.

When you’re not at work, where do you like to dine in South Florida?
Michael at Macchialina is doing a fantastic job. His food is rustic and super tasty. In Brickell, I love what the guys at My Ceviche are doing; fast, healthy and super fresh.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
I make a killer green Thai chicken curry. I make the paste from scratch and it is pretty awesome. It takes a bit to source the ingredients but it pays off.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu?
My mum makes a killer roast lamb. She simply seasons with salt and pepper, roasting low and slow to perfection. This taught me that when you source the best ingredients you can and treat them with the utmost respect, true flavor shines through.

How has cooking in Florida changed or inspired you as a chef?
To be honest, cooking in Florida is sort of similar to cooking back home in Australia. Climates are very similar so heavier cooking is not so suited to both conditions. When I got here I started to see a lot of tropical fruits that I would get back home. I incorporate these into a lighter style of cuisine that comes naturally to me. I have also embraced Miami’s Latin and Caribbean influences, touching on these flavors in my food, including the EDGE Sunday Brunch where we roast a pig in the traditional Latin Caja China every week.

Do you find your menu is influenced by the great produce available in Florida?
Definitely! Right now the growing season is in full swing. Local farms like Teena’s Pride, Swank and Paradise Farms are bringing me absolutely phenomenal stuff. It is a real joy being surrounded by all this awesome product. We feature this product on our menu constantly, changing things up frequently on dinner specials and our $19 lunch break really depends upon what comes in the door.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
First and foremost we are a steakhouse. We showcase the best meat I have had the opportunity of working with from Creekstone Farms. Alongside these fantastic steaks we feature local seafood, sensational salads and sides. I am a big fan of vegetables. Running a great steakhouse isn’t just about meat. A great steak combined with an awesome salad and a great vegetable side is a winning combination in my book. I like to work with what our farmers have brought us and what’s in season, letting product speak for itself by embracing what’s seasonal, sustainable and local. I consider our food a lighter take on a steakhouse.

Many chefs have commented that the South Beach Wine & Food Festival is a great opportunity to hang out with friends from the culinary world. Who are you looking forward to seeing in February? Which events are you most looking forward to?
I am really looking forward to our “Spice It Up” event at EDGE. Working with the lineup we have will be nothing less than awesome. Michelle Bernstein, Michael Solomonov and Lior Lev Sercarz are all super talented. I am extremely excited!

Edge Steak & Bar at the Four Seasons Hotel Miami
1435 Brickell Avenue
Miami, FL
(305) 381-3190

More about Edge Steak & Bar

Owing much to the seafood of South Florida, the restaurant’s appetizing raw bar includes several tartares, shellfish and hard-shell local stone crabs during the short winter season. Entrees from the infra-red grill like steak, tuna, pork and lamb chops can be served in small, medium and large portions to suit every appetite. Chef Brooks experiments with homemade rubs to season the meat and enjoys crafting signature side dishes to elevate even the most simple grilled entree to new heights. Serving breakfast, Sunday Brunch, lunch and dinner, EDGE is also a popular destination for local professionals in Miami’s Financial District who keep the 7th floor bar hopping until midnight.

Name:	Edge Steak & Bar
Rating:	/ 4.3 stars based on 202 reviews across the Web
Address:	1435 Brickell Ave, Miami, FL 33131
Phone:	(305) 381-3190
Cuisine:	Steakhouse
Price:	$$$
Attire:	Casual Chic
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	Valet
Chef:	Aaron Brooks
Website:	www.edgerestaurantmiami.com
Hours:	Mo-Su 6:30pm-11pm

Start your evening at the enomatic wine bar, a fully automated serving system that decants each bottle so that guests can sample a number of fine wines by the glass. Craft a tasting of curated pours from ten stations broken down into full bodied reds, oaky whites, crisp rosés and milder fruit finishes. Pair your drinks with Chef Doyne’s creative tapas and then move on to a selection of steaks, fresh Florida seafood and the chef’s signature pastas. Midway through your meal the attentive waitstaff will ask if you’re feeling like a special soufflé for dessert and of course your answer should be a resounding, “Yes!”

Name:	The Forge
Rating:	/ 4.3 stars based on 533 reviews across the Web
Address:	432 41st St, Miami Beach, FL 33139
Phone:	(305) 538-8533
Cuisine:	Steakhouse
Price:	$$$$
Attire:	Chic
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	Valet & On-street parking
Chef:	Julia Doyne
Website:	www.theforge.com
Hours:	Mo-Th 6:00pm-11pm, Fr-Sa 6:00pm-12am, Su 6pm-11pm

Service is snappy and stylish even on weekends when table reservations are tough to score and cooling your heels in the bar is a prerequisite to actually sitting down. If you’re in a hurry, book a weeknight. If you have no reservations, patio tables are available on a first come, first served basis and – best of all – there’s rarely a wait at lunchtime. Menu standouts include the lobster bisque, anything with oysters and the lump crab crusted grouper. If you want to experience that “Only in Miami Vibe” – Prime 112 serves it up in abundance!

Name:	Prime 112
Rating:	/ 4.5 stars based on 2,267 reviews across the Web
Address:	112 Ocean Drive, Miami Beach, FL 33139
Phone:	(305) 532-8112
Cuisine:	Steakhouse, Seafood
Price:	$$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-street parking
Chef:	–
Website:	www.prime112.com
Hours:	Monday: 12:00–3:00 pm, 5:30 pm – 12:00 am, Tuesday: 12:00–3:00 pm, 5:30 pm – 12:00 am, Wednesday: 12:00–3:00 pm, 5:30 pm – 12:00 am, Thursday: 12:00–3:00 pm, 5:30 pm – 12:00 am, Friday: 12:00–3:00 pm, 5:30 pm – 1:00 am Saturday: 12:00–3:00 pm, 5:30 pm – 1:00 am, Sunday: 12:00–3:00 pm, 5:30 pm – 12:00 am

South Pointe Park was renovated to include a waterfront promenade that passes right behind the restaurant so the people watching includes plenty of folks enjoying a stroll with their dogs and kids. Stop in for drinks at sunset to experience the perfect end to a South Beach day. In March and September the restaurant hosts Wine Week where guests can sample 10 different wines for just $10 when paired with lunch. Few local restaurants offer this kind of breezy outdoor experience so come toast your good fortune at the southernmost edge of the Magic City.

Name:	Smith & Wollensky
Rating:	/ 4.0 stars based on 1706 reviews across the Web
Address:	1 Washington Ave, Miami Beach, FL 33139
Phone:	(305) 673-2800
Cuisine:	Steakhouse
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-site parking
Chef:	–
Website:	www.smithandwollensky.com
Hours:	Mo-Th, Su 12pm-11pm, Fr 12pm-12am, Sa 11am-12am

Popular at lunchtime (especially if you’re able to take a late afternoon nap), Fogo offers all their most popular entrees at a considerable discount. Selections from the grill include steaks & beef ribs, New Zealand lamb leg & chops plus chicken, pork and sausage. Wines from South America, California and Europe earned Awards of Excellence from Wine Spectator Magazine, but to truly experience the flavor of Brazil you’ll want to try at least one Caipirinha, South America’s answer to the Margarita. Enjoy welcoming, friendly service and a truly enormous feast on South Beach!

Name:	Fogo de Chão
Rating:	/ 4.2 stars based on 319 reviews across the Web
Address:	836 1st St, Miami Beach, FL 33139
Phone:	(305) 672-0011
Cuisine:	Steakhouse, AYCE
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-street parking
Chef:	–
Website:	www.fogodechao.com
Hours:	Monday-Thursday: 12pm – 2:30pm, 5:30–10:30 pm Friday: 12:00–2:30 pm, 5:30–11:00 pm Saturday: 5:00–11:00 pm Sunday: 3:00–9:00 pm

Beyond the dazzling view and attentive staff the evening progresses at a steady clip from the 50+ item starter buffet to the parade of waiters bringing perfectly grilled meat to the table. Once you are satisfied, flip a card to red and enjoy your meal. Feel like seconds? Flip the card to green and whatever you desire (cooked to the temperature you request) comes to you in abundance. Weeknight happy hour is served in the bar area from 5-7pm and joining the eClub at the restaurant’s website avails guests of discount promotions. Be certain when you choose to dine at Texas de Brazil that you arrive hungry.

Name:	Texas de Brazil
Rating:	/ 4.0 stars based on 1,067 reviews across the Web
Address:	300 Alton Rd #200, Miami Beach, FL 33139
Phone:	(305) 695-7702
Cuisine:	Steakhouse
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-street parking
Chef:	–
Website:	www.texasdebrazil.com
Hours:	Monday-Thursday: 5:30–10:00 pm, Friday: 5:30–10:30 pm, Saturday: 5:00–10:30 pm, Sunday: 12:00–10:00 pm

The restaurant offers a well-edited wine list that’s heavy on Argentinean labels but also features a small selection of California varietals and Italian sparklers. Stop in weeknights from 4-7pm to take advantage of popular 50% off Happy Hour pricing on appetizers plus specialty cocktails, beer and wine by the glass. If it seems like the entire patio is filled with great-looking Argentinians who all seem to know one another – you’re in the right place.

Name:	Baires Grill
Rating:	/ 4.2 stars based on 389 reviews across the Web
Address:	1116 Lincoln Road Mall, Miami Beach, FL 33139
Phone:	(305) 538-1116
Cuisine:	Steakhouse
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-street parking
Chef:	Nicholas Cabrera
Website:	www.bairesgrill.com

Start out at the bar where the house mixologist crafts old familiar cocktails plus inventive new tastes flavored with local tropical fruit. If you’re in the neighborhood on a Friday, join knowing locals who gather for Happy Hour from 5-8pm with half-priced drinks and discounted raw bar favorites. Sophisticated and sexy, Meat Market makes a great impression for foodies, first dates and well-heeled diners.

Name:	Meat Market
Rating:	/ 4.5 stars based on 644 reviews across the Web
Address:	915 Lincoln Rd, Miami Beach, FL 33139
Phone:	(305) 532-0088
Cuisine:	Steakhouse
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	Parking lots north & south
Chef:	Sean Brasel
Website:	www.meatmarketmiami.com
Hours:	Monday-Thursday: 5:00 pm – 12:00 am, Friday-Saturday: 5:00 pm – 1 am, Sunday: 5:00 pm – 12:00 am

Dine at the bar or in the busy main lounge where over 500 wines and signature cocktails add sparkle to the evening. Wednesdays from 5 -11:30pm the sommelier pours off-priced bottles in celebration of Wine Wednesdays. The menu does feature seafood and a few pasta dishes, but this is a place where the cow is king and the rest of the a la carte offerings are merely window dressing. Open seven days.

Name:	Red The Steakhouse
Rating:	/ 4.5 stars based on 580 reviews across the Web
Address:	119 Washington Ave, Miami Beach, FL 33139
Phone:	(305) 534-3688
Cuisine:	Steakhouse
Price:	$$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-street parking
Chef:	Peter Vauthy
Website:	www.redthesteakhouse.com
Hours:	Monday-Thursday: 5:30 pm – 12:00 am, Friday-Saturday: 5:30 pm – 1:00 am, Sunday: 5:30 pm – 12:00 am

Service is both polished and professional—a welcome anomaly in this busy tourist area—and the bar specializes in classic cocktails served in an environment conducive to quiet conversation among friends. The restaurant comprises most of the hotel’s public lobby space so the dining room and the lounge blend seamlessly into one another. While many South Beach steakhouses pump up the volume to create a scene, LT Steak & Seafood is far more relaxed with a dress code that flexes from resort wear to business casual for many patrons.

LT Steak & Seafood / 1440 Ocean Drive, South Beach, 305-673-0044.