Boca carnivores will be seeing red in March. Eating red too. As in red meat. As in Red, the Steakhouse.
The Cleveland-based chainlet of upscale meateries already has one location in South Beach, with the Boca site—in the Military Trail spot once home to Mario’s—being the second link in its expansion. Though as company partner Jonathan Gross oh-so accurately pointed out, “New steakhouses and restaurants pop up almost every day in South Florida,” Red’s niche is at the upper end of the meat-centric food chain, using only USDA Prime beef and giving its menu a slight Mediterranean twist.
Design-wise, it’s not your granddaddy’s clubby ol’ beefatorium. Instead, think stylized and contemporary with a South Beach flair. The dining room is done up in the restaurant’s signature red and black colors, with mahogany accents, a large bar and VIP room.
Along with such steakhouse staples as steak tartare, shrimp cocktail, wedge salad, creamed spinach and, of course, a roster of steaks and chops with customizable toppings, the new Red will feature such Med-esque treats as mussels diavolo, bucatini with meatballs, tuna with roasted red pepper rouille and escarole sautéed with tomatoes and garlic.
Prices haven’t been revealed yet, but going by SoBe tariffs it seems that Red will set you back some green, with steaks ranging from $39 for a ribeye or filet mignon and $89 for a 48-ounce porterhouse. No one ever said designer beef comes cheap.