Located off the historic chateau lobby in the heart of the hotel, STRIPSTEAK will very much be a steakhouse for today’s adventurous diner – offering a la carte cuts of steak (many of them from the hotel’s on-site aging room and butcher shop) as well as signature specials that go far beyond traditional steakhouse fare. Executed by chef de cuisine Derrick Roberts, the vast menu runs the gamut, overflowing with options. Standout Appetizers will include peekytoe crab cake with fresh chile, cilantro, and avocado; “instant bacon” – pork belly, tempura oyster and jicama; and ricotta cavatelli with duck confit, black trumpet mushrooms and butternut squash. No steakhouse experience would be complete without a killer raw bar; STRIPSTEAK’s will include selections sourced locally through BleauFish – the hotels innovative ocean-to-table live catch program. At the helm in the kitchen will be seasoned steakhouse chef, Derrick Roberts, a resort alumnus (Gotham Steak, FB Steakhouse) and graduate of The French Culinary Institute. Prior to joining the culinary team at Fontainebleau Miami Beach, Roberts worked at New York’s legendary Tribeca Grill, The Ritz-Carlton St. Thomas, Hawaii’s Hualalai Resort and Marriott Marquis Times Square.
From the restaurant’s impressive open kitchen, located on the lower level, will come a parade of delectable entrées as well as a bounty of meats and fish from the wood-burning grill. A surefire bestseller will be the American vs. Australian wagyu mainplate – two beautiful portions of wagyu served with parsnip puree, granny smith apple and fresh horseradish, perfectly paired with a signature side item, such as spinach soufflé with Parmesan cream or mushroom tempura with salted plum.
Additional items of interest: Berkshire pork – tender belly, wood-fired chop, turnips; a 50 oz. Australian tomahawk; an A5 striploin and A4 rib eye, both from the Miyazaki prefecture (region) of Japan, served in 5 oz. portions (MP). In every aspect, from its décor, cuisine, service and ambiance, STRIPSTEAK will raise the bar for steakhouses nationwide.
Created by the award-winning design firm Bishop Pass, the 12,000-square-foot, 340-seat restaurant evokes a rich, stylish tone with design details that carefully blend modernity and classic chic. Rich woods, shimmering light fixtures, gorgeous tiles and lush upholstery set an elegant scene and bring energy to the open kitchen and bars. STRIPSTEAK will also encompass a beautifully appointed, bamboo-enclosed poolside patio as well as a private dining room, perfect for corporate or personal functions.
Once it opens, the restaurant will serve dinner nightly beginning at 6 p.m. For more information or reservations, please visit www.fontainebleau.com/stripsteak
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About Fontainebleau Miami Beach
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau Miami Beach merges striking design, contemporary art, music, fashion and technology into a vibrant guest experience. A revered landmark and symbol of style and sophistication since its opening in 1954, Fontainebleau Miami Beach boasts 1,504 guestrooms and suites appointed with lavish amenities and iMacs; the world-renowned LIV Nightclub, 12 restaurants and lounges including two AAA Four Diamond signature restaurants, Scarpetta and Hakkasan; the 40,000-square-foot Lapis spa with mineral-rich water therapies and invigorating treatments; a dramatic oceanfront pool-scape offering lush cabanas and sun loungers; and is home to BleauLive, the innovative concert series that combines intimate performances with memorable weekend escapes.
For general information or accommodations at Fontainebleau Miami Beach, visit www.fontainebleau.com or call 1.877.512.8002.