4

OTC: Chef Anaya Is Gone, but the Steak Wrap Is Still Amazing

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Like most Americans, chances are you're into wraps. And steak. And French fries. Now imagine a ménage a trois with the all three plus truffle mayo, caramelized onions, and kale. It's like an orgy in your mouth.

Turn your taste buds on with OTC's steak truffle frite. This baby puts French fries inside the wrap, where they rightfully belong. The fries, by the way, are cooked to order, so they go from the fryer to your mouth, and you don't even need to lay a finger on them.

See also: Kush's $13 Pan Con Bistec Is a Jawdropper

In a way, the steak frite wrap is a product of social media. "We rolled out this steak frite special one night for dinner," owner Michael Sullivan says, "and pimped it out with some truffles and then threw cheese over the fries and truffle oil on top of that." After a photo of it was posted on OTC's Instagram feed, Sullivan says, phones began ringing off the hook. "We immediately started thinking how we could translate this to a lunch item."

A eureka moment struck when Sullivan and his crew thought, Why not roll it up all together? So the steak frite wrap was born. "People like wraps. They are easier and lighter, especially for lunch."

The wrap, which is now a permanent fixture on OTC's menu for both lunch and dinner, is also the best-selling item during lunchtime. "Our burger is the only thing that comes close to competing with the wrap."

So what exactly is in the wrap? It starts with a sirloin cut cooked to order at the preferred temperature of the chef. (Speaking of the chef, that position recently changed. Jacob Anaya left a couple of weeks ago. The split, however, was amicable. "Jacob is an amazing talent, but he's a fine-dining guy at heart, and at OTC we're all about the comfort food," Sullivan explains. The feeling is mutual. Says Anaya, who before his stint at OTC worked at Azul in the Mandarin Oriental: "We decided the direction of OTC is not the direction I want to go. I chose OTC more to see what options were out there and to try something different. Deep down inside, I am definitely a fine-dining guy.")

OK, back to the wrap. As the sirloin is cooking, so are the fries. Both are rolled into a wrap, along with caramelized onions, some kale, and truffle mayo. The whole thing is panini-pressed, unifying all the ingredients and their juices into one happy mélange. It's then cut in half. It's impossible to take a bite that doesn't burst with flavor. Want more fries outside of your wrap? Any lunch box including a burger, grilled cheese sandwich, or wrap ($13.99) comes with OTC's hand-cut fries. You can upgrade to sweet potato or truffle for $2. At dinnertime, the steak frite wrap will set you back only a penny more than lunch portion ($14) and also comes with fries.

"The ingredients are so high-quality. It's literally the same stuff we were serving before, just put in a wrap," Sullivan says. As for Chef Anaya's departure, Sullivan ensures the menu will remain intact. "We're not touching a single recipe. If anything, we'll go back a bit more to running specials of our old food. All our cooks are the same; the food is the same. Only difference is he's not physically here."

As for Anaya's plans, they're unclear. "I'm playing around with lot of things," Anaya says, "definitely considering moving back to California and the West Coast more so for the family, but we'll see. Right now I'm just enjoying hanging with my son."

Anaya or not, OTC continues to be Brickell's go-to spot for comfort food, craft beer, and, most important, the steak frite wrap.

Follow Carla on Twitter @ohcarlucha

Follow Short Order on Facebook, Twitter @Short_Order, and Instagram @ShortOrder.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.