BEST STEAK HOUSE - 2005
Prime One Twelve
www.prime112.com Conventional wisdom suggests that when choosing a steak house, do so based on the quality of steak. We say throw conventional wisdom out the window along with the ketchup bottle. You can get a thick, juicy, dry-aged, inarguably delectable slab of meat at Capital Grille, Ruth's Chris, Palm, Morton's, Smith & Wollensky, or any such quality chain. Whatever subtle differences exist between the steaks at these places can be nullified by sheer dumb luck. The cut of sirloin you order may come from a well-marbled, tender animal -- or not. The grill cook might have a hangover and overcook it just enough to take away the edge. Or maybe he called in sick and his replacement possesses the perfect touch for seasoning that will make it taste a bit better. Prime One Twelve offers more than just prime meat. Housed in Miami Beach's original hotel, the two-story series of dining rooms are renovated gems of a bygone era, replete with a front porch for outdoor seating. Classic steak-house sides are upgrades over the competition, creamed spinach spiked with crispy shallots, the sweet-potato mash jazzed via vanilla bean. Non-carnivores can nibble on creative raw-bar selections, outlandishly large salads, and engaging entrées such as wild salmon in lemon nage. And after indulging in desserts like warm chocolate pudding cake with sweet cream and amarene cherries, or a bananas Foster cheesecake with Myers rum coffee sauce, you may have trouble remembering it was steak that brought you here in the first place.