Red the Steakhouse Introduces Tapas-Style Menu for NBA Playoffs
Steak and eggs, a couple of our favorite things.
All photos by Carla Torres
At Red the Steakhouse, animal flesh reigns, and it's not limited to beef. There's lobster, duck (liver), pig, and a surplus of charcuterie.
In honor of the NBA playoffs, which began last night with a Heat win, and the overall small-plates culture Miami has grown to love, executive chef Peter Vauthy has developed a "tapas, steakhouse-style" menu that will run through spring and summer. Consisting of 16 new offerings, the dishes will rotate as specials nightly and will also be available at the bar, so you can snack on the best beef jerky while supporting your Heat. Short Order was invited to attend a media tasting to sample the new dishes.
Everything you ever thought you knew about beef jerky is about to be trumped by Red's certified prime Angus beef filet. The fine cut of meat has been dried and seasoned teriyaki-style. It's possibly the best bar bite ever.
Charcuterie for days -- bresaola, house-made pastrami, boar sausage, Ibérico ham, and lamb prosciutto give you plenty to nibble on while indulging in a glass of wine. Cornichons add a cool crunch. A full plate of Ibérico pata negra is also available on the new tapas menu.
Because sliders are always a good idea, Vauthy gives diners the Kobe and pastrami kind. Kobe beef and thinly sliced house-made pastrami are sandwiched with aged fontina, fennel slaw, and Thousand Island dressing on a brioche bun.
Take a break from beef and indulge in lobster tails. They are crisply fried in their shells and served with sweet-and-sour dipping sauce.
The only thing better than red meat is white meat, in the form of veal. Especially when it's veal shank and when it's served over Parmesan risotto. The petite osso bucco was chosen because of its appearance. "I just fell in love with this osso bucco. It's so cute," Vauthy says. Delectably cute.
Let's be honest, whenever you see bacon as part of a dish description, you're automatically more inclined to order it. Well, what if bacon was its own dish. Mmmm, bacon. That's the actual name of this bacon dish that's been glazed with maple syrup for some finger-licking chow.
Did someone say foie gras French toast? Hudson Valley foie gras is seared and tossed atop crème brûlée battered brioche. In case that's not the best combination of ingredients you've ever heard of, there are also bourbon-macerated strawberries on top.
Certified Angus beef is pounded flat, stuffed with charred scallions, and rolled up like sushi. Forget eel and soy sauce. This bad boy is topped with chimichurri.
Not a lover of duck liver? This dish might convert you. Chef Vauthy made it precisely for people who aren't fond of foie gras. Not to say foie gras lovers won't rejoice in this smooth mousse that's been cured with quintessence and served with raspberry jam as a sidekick to brioche toast. Think peanut butter and jelly to the nth degree.
New England-style lobster rolls pack fresh lobster with lemon, chives, and house mayo. It's an oldie but goodie.
And speaking of goodies, the fried, sugary goodness of beignets are the perfect ending to any meal.
Follow Carla on Twitter @ohcarlucha
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