Kane Steakhouse Opens Tonight: Sneak Preview (Photos)

Kane Steakhouse is a collaboration between restaurateur Matthew Glazier (the man behind New York's Michael Jordan's Steak and Strip House), Roman Jones, and Justin Levine. It opens tonight in the former Tuscan Steak space on South Beach in SoFi.

The dining room is a collaboration by Francois Frossard Design and 7 Sins Design Group. It brings a touch of lightness to the traditional steakhouse design. White leather circular booths, natural cypress walls and a white onyx bar brighten up the espresso wood furnishings. The result is a room that welcomes power brokers, couples and groups of girlfriends (yes, women eat red meat, too) alike.

This weekend, Kane held preview nights with 28-year-old executive chef Daniel Ganem serving to a select few lucky enough to score one of the restaurants limited seating preview reservations. Short Order was invited to be one of the first to try Ganem's dishes. What started as a tasting, turned into a full-out banquet fit for king (or queen), with multiple courses of salads, starters, entrees and dessert.

Chef Ganem explained that the steaks are seasoned with salt and pepper then seared over a scorching 1700-degree flame to seal in the flavor, using oil instead of butter. The organic whole chicken (a predicted "sleeper" hit), is de-boned before being stuffed with stilton, bacon and spinach. Sides like japapeño corn pudding, creamed spinach, and crispy duck fat hash browns are meant to be shared, like in most steak houses.

Chef Ganem also does his own baking and Kane features house-made ice cream for dessert (flavors vary), as well as deep-fried s'mores for a sweet ending to a memorable meal.

Kane opens to the public tonight and is open for dinner, starting at 5:30, seven days a week.

Kane Steakhouse
431 Washington Avenue, Miami Beach

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss