RED, The Steakhouse
You have to be curious about a restaurant called RED … what comes to my mind is Russia, Diana Vreeland, Valentines hearts and high fashion lipstick, all associated in one way or another with the dramatic color. But allow me a gratuitous thought or two, well, yeah, how about raw meat? Make that raw meat that’s certified Angus beef Prime, “wet-aged beef,” the highest quality meat in the U.S. If you are getting the connection, shall I just cut to the chase and say that RED is the authority on steak? Straight from the horse’s mouth, jovial chef Peter Vauthy will verify the claim … “We order and work with the best. If we don’t have what the world says is the best, we search for it until we track it down. We don’t deal with second-rate ingredients here.” Apparently, the word is out as most tables were filled the night I visited and word of mouth is the restaurant is doing 500 covers a night! Investors take note, we all know how the world loves a great cut of beef and Red, quite simply, has redefined steak.
In all fairness though, let’s start at the beginning with Brad Friedlander, he’s the owner of course. In Brad’s words … “the restaurant and the food we serve are more of an art form than a business.” Make another note of that, investors. Brad’s vision started in Cleveland, yeah, you heard it right. He opened the first Red there in 2004 and was soon receiving kudos primarily due to his secret ingredients – innovation, perfection and execution – and naturally an innate understanding of what the customer wanted. Attracted to Miami’s weather, energy and dynamic atmosphere (who isn’t?), Brad took his successful model just a few blocks from the ocean to trendy SOFI (south of Fifth), that’s SOBE (South Beach) on the south side, in 2008, and the rest shall we say is history. Take the best of both worlds in the sizzling hot and sexy Miami culture and condense it into a steakhouse. Voila!
While history may have been in the making from the beginning, it couldn’t have followed its natural path without Peter Vaughty, Red’s executive chef. Peter looks like he was born to cook you a great meal and in fact he grew up watching his great grandmother create classic Italian dishes. Here at Red, Peter is mixing things up and his menu is a hybrid of classic cuisine and the freshest seasonal ingredients like truffles from Italy and crabmeat from Alaska. Everything from the sauces to the garnishes is prepared from scratch, which means starters like crispy chili calamari and a to-die-for lemon garlic shrimp. Mussels Fra Diavolo, Clams Casino and sensational bell peppers stuffed with homemade Italian sausage take you back to your first visit to Little Italy (do you remember?). Are you getting the picture? Brad will elaborate if you don’t.
Take a break after the killer appetizers and savor a glass of Martin Ray Cab Sauvignon from Stag’s Leap Vineyards as you take in the scene. The dark, dark, dark interior (did I say dark) will get your mojo brewing especially if your companion is adventurous and you can spy who’s hanging in Red’s red-walled VIP private room. Sixteen Miami “players” have the privilege and while you connive the amiable bartender for an in, take in the stunning dining room anchored by a massive glass enclosed wine cellar, red laminated acrylic panels, sleek Mahogany finishes and black-latticed leather banquettes. The sophisticated, urban trappings evoke a feeling of modern noir, while also incorporating Miami’s daredevil flair. Relax, reflect and get ready for heaven. Go with the rib eye and the bone in New York strip for mains that testify to the power of Angus beef and chase these with the New Zealand rack of lamb. Help yourself to hearty dollops of the chimichurri and green peppercorn sauces, remember, you can never have too many accessories. Side dishes of mac and cheese and creamed corn will have you thinking of visiting mom tomorrow. If you have a square inch left for dessert, Peter will deliver with mouth-watering perfection. Just remember to wash it down with a ½ oz. pour of Remy Martin Louis XIII from the bar. And while I’m on the subject, I can’t think of a better idea than to move your party to the bar afterward, which boasts a selection of over 400 wines, including its own private blends as well as handmade signature cocktails. Night owls take note – the bar remains open after the kitchen closes.
While I didn’t need Brad Friedlander’s help in determining what sets the bar for trendsetting restaurants in Miami Beach, I’m glad he convinced me that South Beach is lately seeing Red, in fact, I’m in sync with him and agree that Red is red hot!
Red, the Steakhouse
119 Washington Avenue
Miami Beach, Fl. 33139
305-534-3688
www.redthesteakhouse.com
*Open for dinner Mon. 6pm-11pm
Tues, Wed, Thurs and Sun. 6pm-midnight
Fri and Sat. 6pm-1am