Red The Steakhouse Offers Big Choices For Miami Spice

Miami Spice is finally here and the choices can be daunting. Just the other day, we got into a discussion with someone in the Miami restaurant scene who makes it a point to check out as many Spice menus as possible. Her opinion? "Go to a steak house. They have the best deals."

Recently, we were invited to preview Red's Miami Spice menu.

Unlike some other restaurants, Red offers their Spice menu for dinner seven days a week. Since there are few restaurants in the luxury category that offer weekend dinners, that's already a win.

Read Also:

- Miami Spice: The Good, the Best, and the Misses (Part 3)

- Miami Spice: The Good, the Best, and the Misses (Part 2)

- Miami Spice: The Good, the Best, and the Misses (Part 1)

And, in case you're hankering for a new experience every week, chef/partner Peter Vauthy changes up the menu frequently -- sometimes opting for a traditional steak house experience, sometimes choosing an Italian theme. But, no matter what other options might be offered, there's always a good steak on the menu.

You're not going to eat that steak with a Coke, so Red's Sommelier offers daily specials on wine for Spicegoers.

Although Red's Spice menu offers many upcharge items that can pad your bill, (escargot appetizers are $15 additional; a four ounce Maine lobster tail with dinner is a $19 upgrade; and a Prime New York Strip with dinner will set you back an additional $24), there are plenty of offerings on the $39 Spice menu to choose from.

A soup of the day is offered as an appetizer. Ours was a smoky tomato bisque.

Locally made burrata is creamy and flavorful ($15 upgrade on the Spice menu).

Watermelon salad is a refreshing and light way to start your meal.

Yes, there are main course offerings like scampi-style shrimp; salmon with basil pesto; and bucatini with a rather large meatball. But you came for the steak. Ours was served family-style, so this is not a representative portion. A petite five ounce C.A.B. filet is included on the Spice menu, with additional cuts like a C.A.B. Prime Ribeye ($19 upgrade) offered. Each entree comes with a baked potato and broccoli.

Lobster mac & cheese. You know you want it.

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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