Steak, Caviar and Charcuterie at The Setai Grill, Now Open

The Setai Grill, which opened yesterday, should be off to a superb start. The new venture, billed as a New York style steakhouse featuring French gastronomy techniques, opened yesterday in Miami Beach's swank Setai Hotel.

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The new spot is under the care of Executive Chef Mathias Gervais and Chef de Cuisine Thomas Griese, who've crafted a menu focusing on artisanally sourced meats and sauces made in-house.

New York's LaFrieda & Son butchers custom-cut beef specifically for the grill's requirements, including a filet; a dry-aged prime New York strip loin; a 35-day dry-aged black angus bone-in rib eye; a porterhouse and their signature Setai Tomahawk bone-in steak. And of course there's the butcher's but côte de boeuf, a USDA Prime dry-aged 32-oz. rib eye served with roasted potatoes gratin dauphinois and roquefort gabriel coulet sauce.

To pair with the hearty meats, diners can choose from sauces including au poivre; bearnaise and bordelaise, and sides like hand cut fries; fingerling potatoes with Bretagne butter and Idaho potatoes gratin. Not to mention appetizers like the foie gras torchon.

For those opting out of steaks, they'll serve up grilled Maine lobster, short ribs, Colorado lamb and other entree options, as well as a charcuterie selection, a series of caviars and assorted cheeses. Desserts include a milk chocolate hazelnut tart, a lemon tart and classic Valrhona mousse.

The menu is extensive, indeed.

Ahead of dining, guests can take a seat in the Setai Lounge, which will feature a small bites menu. It then links up to the main dining room through a "wine-adorned pathway."

The restaurant itself includes a mother-of-pearl communal table, chef's spectator kitchen counter and a wine room, available for private parties.

Engorging yourself on expensive steak is certainly one memorable way to mark this iconic date. Bon appetit.

The Setai Grill and The Setai Lounge will both be open Wednesday, Thursday and Sunday from 6:30 to 11 p.m. and Friday and Saturday from 6:30 p.m. to midnight.

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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
Contact: Hannah Sentenac