By 7:30 p.m. your belly will be warmed up and ready for a seafood course prepared by Chef Andre Bienvenu of Joe's Stone Crab. Smith & Wollensky's Chef Dana Brizee will then bring on a dry-aged sirloin of beef-eggplant douphinoise before Red's chef, the great Peter Vauthy, brings on an apple, goat cheese and spiced pecan salad for the third course then, later, a Certified Angus beef prime ribeye.
Kane Steakhouse's chef, Daniel Ganem, is gonna wedge a jumbo lump crabcake with roasted shishito peppers in there, too, before Chef Douglas Rodriguez and De Rodriguez Cuba on Ocean's Pastry Chef Christian Cobos finish the whole ordeal off with a caramelized pastry layered with grapefruit and yogurt crème, topped with a citrus rainbow sorbet and mango and guava crackers.
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