Best Steak House

The Gaucho Room (in the Loews Hotel)

Executive chef Frank Randazzo doesn't want you to call this place, located in the St. Moritz building of the Loews Hotel, a steak house. And we can see why. His starters, like the delectable seared foie gras with chili syrup and blue-corn arepas, and his entrées, like the seared turbot with brown-butter escabeche and quinoa, have a seductive South American accent that's hard to resist. But he doth protest a little too much. The Argentine meat here is simply a cut above the rest. The churrasco, a whole skirt steak, shimmers from its meeting with the parrilla (grill); the ojo di bife, or rib eye, arrives sizzling like Chinese food. The waiters then slice the steaks for you tableside and serve them on carving boards, a delicate bit of theatrical service so rare on South Beach we go back again and again to see the show. Randazzo dazzles; he won't steer you wrong with his grilled rack of lamb with a three-chili demi-glace. No matter how you slice it, you get the real meat of the matter.
 
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