Wine racks the color of warm wheat chaff crisscross the walls at Holleman’s Restaurant, the sleek bodies of the bottles reflecting servers as they slip through the dining room. The vessels, stamped with labels from France, Argentina, and Italy shimmer beneath visions of Black Angus steaks, fresh pasta, and racks of New Zealand lamb. From the kitchen drift the scents of garlic-and-rosemary demi-glace and cognac-and-peppercorn sauce. In that busy room, New York strip steak crackles against the open-flame grill and chefs busily mold crabcakes.
Beneath wrought-iron chandeliers, the high-topped tables are covered in crisp white cloths like ghosts appearing in traffic court. On some evenings, the smooth twang of an electric guitar fills the room, flitting softly beneath a crooning singer.
Waiters whirl through Grimpa Brazilian Steakhouse's streamlined interior, dancing with swords that skewer more than 15 kinds of meat. Diners can sample steaks and an 18-item salad bar and hot buffet in the art-strewn dining room or on the outdoor patio, where swaying palms and ghost cowboys bring to mind traditional gaucho camps. An onsite wine cellar accommodates international vintages of red, white, and bubbly, and an à la carte menu allows chefs to pair tender cuts of beef and fish with gourmet sauces and sides.
Doma Polo Bistro is a Buenos Aires?style bistro that pays homage to the sport of kings, both in its decor and in its menu of proteins hearty enough to replenish famished polo players. In reality, it might be more likely to fill the bellies of another kind of athlete?the Miami Heat play just across Biscayne Boulevard at American Airlines Arena. The most outrageously carnivorous option available to mighty appetites may be the picada de parrilla, a trove of grilled skirt steak, blood sausage, chorizo, golden sweetbreads, veal kidneys, and beef or chicken empanadas, served with an ode to meat recited tableside. Even in less decadent feasts, the Argentine taste for beef makes itself known via rich stews and subtly spiced salads.
As the wait staff?which the Miami NewTimes called ?extremely attentive, friendly, and timely??help them rifle through the menu, Argentine transplants and other Miamians alike dine in an enormous space built to resemble an elegant barn. Below raw wooden rafters, leather booths are cut into stalls that are lit softly by copper fixtures. On one wall, some 2,500 wine bottles bearing more than 150 different labels peek out from a metal grid of cubbies.
Individuals or groups who have only a few short hours for dinner and entertainment would do well to head to Samurai Japanese Steak and Seafood, where dinner is the entertainment. At the hibachi tables, patrons can watch chefs with incredible knife skills and presentation techniques cook in the traditional teppanyaki style. The hibachi cooking offers great combos of chicken, steak, seafood and vegetables, and customers can get theirs made with whatever combination they would like. Samurai Japanese even offers a slew of fun specialty cocktails including its Samurai Punch, made with Myers’ rum, tropical fruit juice and strawberry and peach liqueurs. An extensive offering of hot and cold sakes rounds out the drinks page, with flavor profile ratings that run along a scale from -20 (sweetest) to +20(driest).
Situated in the heart of Miami’s bustling business district on Brickell, Morton’s, the Steakhouse continues its tradition as the business man’s steak place. There is no doubt that Morton’s takes food and service seriously, with the restaurant’s large and lively bar/lounge area paving the way for more subdued dining inside. Sitting in the large, dimly lit open dining room is a bit of a pastime for travelers looking to enjoy meaty cuts of steak from a trusted source, and the simply-decorated area certainly helps to put the focus on the food. Morton’s offers its signature top-grade USDA prime-aged steaks, fresh seafood and award-winning wine list, plus the all-important valet stand.
From the outside, China Steak House's diner-style windows and corner location almost make the restaurant feel torn from an Edward Hopper painting—with the addition of red lanterns hanging from its awning. But within, it’s the eatery's commitment to a variety of regional Chinese flavors that’s the main draw. Cantonese noodle dishes find good company alongside the menu’s spicy Szechuan entrees and occasional Miami-style touches—such fried plantains—find their way into the mix. The dining room incorporates a bit of a ballroom vibe with its high-backed booths and heavy wood chairs surrounding lacquered tables that add class to an already refined dining experience.