Red, The Steakhouse Scores for its Beef

Red, The Steakhouse

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No doubt there’s something very sexy about Red, The Steakhouse. I noticed it the very first time I walked into the South Beach restaurant — dimly lit with red glass walls, a large perfectly square bar and cozy booths and tables. A striking floor-to-ceiling wine cellar covers an entire wall. First stop was a seat at the bar for a “Red” cocktail. Red mojito or red pepper martini? I ordered the red pepper martini for its earthy, herbal flavor (think crushed mint and agave nectar); a slim slice of red bell pepper floating in the clear gin just seemed very sexy.

But the real reason I came to Red (had a fabulous meal in 2010) was for the Certified Angus Beef Prime – touted as the most robust, juicy and tender beef you can buy. As tempting as it was to pass on appetizers and head right to the beef, I’m glad I didn’t skip the plump white Gulf shrimp with lemon, garlic and white wine — the perfect Florida starter. When the ribeye and filet mignon arrived, the flavor and buttery texture were just as superb as my taste buds remembered. (Although there are sauces and toppings to pair with the meat, you really don’t need them.) No doubt the beef was the star of the evening, but chef Peter Vauthy’s sides — cream corn, with the freshest crunchiest kernels, dusted with crispy breadcrumbs and mac n cheese with truffle oil — can’t be ignored. Add this one to your list, steak lovers.

Tags: Certified Angus Beef | Red | Red the Steakhouse | South Beach | South of Fifth