The who: The Forge owner Shareef Malnik tapped chef Christopher Lee to replace Dewey LoSasso, who had overseen the venerable steakhouse’s kitchen since the restaurant emerged from a $10 million face-lift in 2010 until his departure late last year.
Lee has run Michelin-starred restaurants in New York; he was a 2006 Food & Wine magazine Best New Chef; and he won the James Beard Foundation’s Rising Star Chef award in 2005.
The space: The Forge’s elegant, dimmed dining room includes a bar area with 80 pour-yourself wines housed in high-end Enomatic displays as well as a wine cellar for private parties.
The dishes: Lee has fortified the Forge’s selection of prime cuts like American Wagyu from Idaho’s Snake River Farms and NY strips from Kansas’ Creekstone Farms with some playful plates.
Tuna tartare comes topped with a round of sun-gold miso-sake dressing that looks like a stand-in for raw egg. Duck breast is coated with pastrami seasonings and served with rye gnocchi and Lee’s take on Russian dressing.
The bottom line: A longtime Miami Beach steakhouse enters a new era with a celebrated chef.