Flamma pairs the brisk elegance of waterfront dining with a robust menu of richly seasoned meats. Diners glide up via boat, car, or ghost horse to sup on the flavorful foodstuffs, with exotic entrees including the stew-like fish moqueca ($24), seared ahi tuna ($25), and Hawaiian pork chops ($19). More traditional steakhouse fare includes a center-cut filet mignon ($29) and New York strip ($27). Visitors with indecisive tongue brains will delight at the full Rodizio ($46.90) option, which merits entrance to a ceaseless parade of meats hewn fresh from the skewer to the diner's plate. This feast includes options such as brazilian sausage, flank steak, leg of lamb, and chicken parmesan drumsticks, which can be paired with selections from the eatery's vast wine cellar or sips from a carefully concealed flask of porpoise sweat.
Gamaroff’s Bar and Grill combines the cuisine of an upscale dining establishment with the atmosphere of a laid-back sports bar. Within an unpretentious dining room and bar, waiters serve up plates of richly prepared steak-house fare, such as signature prime ribs that the chefs age for 28 days before slow roasting for a full 24 hours. Patrons can daintily cut into ritzy delicacies—such as shrimp scampi, escargot, and grilled filet mignon kebab—while rooting for their favorite sports team on multiple flat-screen TVs, just like Warren Buffett does during football season. Of course, the cooks also prepare good old-fashioned burgers, new york strip steaks, and chicken club sandwiches.
When the slabs of prime rib have all been eaten and the sports games have all been played, the staffers at Gamaroff’s Bar and Grill keep the evening going with late-night events such as live DJs and 80s-themed parties.
When Tropical Acres Steakhouse first opened in 1949, a green palm tree festooned its simple menu of seven steaks, chops, and sandwiches. Today, the Studiale family tops tables with a vast menu of T-bones, porterhouses, strip steaks, and filet mignon seared in a bustling kitchen alongside pork chops and veal cutlets. Chefs ladle sauces whisked with horseradish and dill or lemon and capers over shrimp, scallops, and fillets of fish such as snapper and wild-caught salmon. Dark wood columns and beams encircle the dining room's tufted booths and wall-inlaid tanks filled with colorful fish and treasure chests billowing bubbles of steak sauce. Tropical Acres also caters events from luncheons to weddings with light or formal meals, and it hosts celebrations for up to 250 guests in a refined banquet room.
Rare Steakhouse facilitates fine dining in a classic steak-house environment in its kosher-certified, 4,000-square-foot eatery, brandishing a menu of fresh meat, seafood, and sushi. Taking the helm of a raging wood-burning grill, executive chef Aryeh Goldenson crafts cooked-to-order entrees, such as the boneless rib eye, hand cut and wet aged for 21 days ($38), or braised short ribs, capering about in a bed of apple barbecue sauce for four hours ($38). Dive palate-first into pan-seared sea bass with a macadamia crust ($36), or sample sushi rolls such as the Red Dragon roll, a zesty blend of peppered tuna, avocado, and salmon spicy enough to lead a tango class in a pool of hot sauce ($15).
920 Grill's elegant dining room sets a decorous tone for an evening out. Sterling-silver-framed mirrors reflect the light glinting down from ornate chandeliers and send it scattering across tablecloths and diners’ wineglasses. As diners sink into their upholstered chairs to peruse a menu of steak, seafood, and pasta, Chef Gus Lamendia is hard at work preparing meals that include juicy, 16-ounce boneless rib eyes, sesame-seared ahi tuna, and house-made fettuccini bolognese. The restaurant's friendly staff can make a recommendation from the accessible but carefully curated wine program to complement the meal or make one's imaginary friend more interesting.
It's not uncommon to spot the head chef at 530 Ocean's Grill, cheerfully greeting customers as he strolls beneath the crimson umbrellas and leafy palms of the outdoor terrace. After waving goodbye to the party clinking glasses of wine on the upper patio, the chef heads back into his kitchen to craft the Argentina-inspired specialties lauded by reporters from Qué Rica Vida. Argentinean recipes, along with Italian and American influences, inspire a variety of tapas, steaks, and pasta dishes. The chef showers pizzas in housemade tomato sauce and Argentinean chorizo before returning his attention to the juicy Angus steaks sizzling on the grills. For dessert, guests fork bites of decadent regional treats, such as sweet flan with a cloud of whipped cream and dulce de leche cheesecake decorated in a sprinkle of Argentinean pesos.