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This restaurant has a unique, elegant, one-seating, prix-fixe dinner and only six tables. The decor reflects the food, which is innovative in unexpected but attractive ways. Open since 2004, its staying power proves the pull of a beautiful space, amazing food and a special attention from a talented staff....
Steakhouse. "Meat Market" may be an inelegant name for a very elegant and inventive steakhouse, but there's no dissonance in its food, service or ambiance. Multiple cuts of designer beef from multiple sources can be gilded with a surprising array of sauces, butters and upscale add-ons. Whole roasted cauliflower is...
Blend the influence of Japanese immigrants on Peruvian and Brazilian cuisines, add a dollop of Caribbean and a dash of South Florida, and you’ve got some seriously exciting and satisfying food. Sushi doesn’t get any more glamorous
The coach with the most wins in National Football League history has a very straightforward game plan when it comes to food—large steaks and tasty sides. Classic cuts include a 32-ounce prime rib served on the bone, a 24- or 48-ounce
This is a refreshing departure from the ambience common to many steak houses; the room is comfortable, and conversation is possible. Naturally, we come here for the steak (they are sublime), but the lobster and fish are great.
The second incarnation of this New York Yankees-themed restaurant swings for the fences—and connects—with monstrous portions, chic decor and decadent desserts. The signature steaks, dry-aged for 21 days, are a meat lover’s dream;
This wildly popular Boca meatery packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat.
There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip....
Chef Philippe Ruiz emphasizes modern French fare from the southern regions of France, doing so with classic technique and light-handed manner. The portions are relatively small, encouraging five courses, and guests may design their own custom tastings, with a wide variation in price.
You’re likely to wait a few hours for the privilege of getting a taste of old Florida (not to mention the best stone crabs on the planet). But it’s worth it. Fried oysters, lyonnaise potatoes, creamed spinach and Key lime pie are other specialties.
