Stripsteak at the Fontainebleau is the latest in Michael Mina's South Florida mini-empire

The who: Prolific chef Michael Mina (currently responsible for 24 restaurants) expands his South Florida mini-empire with Stripsteak at the Fontainebleau resort. Chef de cuisine Derrick Roberts executes the menu.

The space: The two-story former Gotham Steak space has been warmed up with gold banquettes, deco chandeliers and a glass-enclosed open kitchen. Upstairs, cream-color couches create a cozy cocktail lounge, while downstairs, a bamboo-accented poolside patio provides al fresco seating.

The dishes: Modern steakhouse classics. Mina tweaks familiar dishes like creamed spinach and crab cakes while also remaining true to hearty cuts of beef. Prices are as indulgent as the setting: starters $16-$28, mains $30-$65.

Look for peekytoe crab with fresh chile, cilantro and avocado, or “instant bacon” — pork belly, tempura oyster and jicama. Steak tartare is mixed with diced foie gras poached in port, while a dish of butter-poached lobster comes pooled in a Thai curry sauce.

Steak aficionados may be curious to try an American v. Australian wagyu entree: two dueling portions of beef served with parsnip purée, granny smith apple and fresh horseradish. 

Desserts include ganache-filled doughnuts, as well as apple and cranberry cobbler with homemade maple ice cream.

The Bottom Line: Michael Mina plants his urbanely elegant ode to slabs of pricey beef at the Fontainebleau. 

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