Style Spotlight: Red The Steakhouse Sizzles on South Beach

Tucked in a rather-quiet-for-South-Beach street, exists a carnivorous wonderland that is sure to entice any foodie's fickle palette. Weeks later, my husband and I are still reliving and re-tasting our dining experience at Red The Steakhouse. Some count sheep, I count Alaskan King Crab. Some dream of island getaways, I dream of aged porterhouse and rib-eye. We came, we gorged, and we rolled out of that restaurant like two stuffed butterballs. It was a feast fit for a king and Executive Chef and Partner, Peter Vauthy, had a constant flow of dishes and specials come to our table and we 'ooohed and 'ahhhed' at every bite. A 'foodgasm' is the best way to describe it. 

Whenever I'm invited to check out and dine at a new restaurant, I always say a little prayer to the food gods that the experience be a good one. Nothing sucks more than bad food or bad service- two biggies that never make for a good write up. Thankfully, I've been on a dining roll. Service was above average, presentation was stellar, and quality was unmatchable. These are three elements that Chef Peter delivers when you walk through his doors. He works directly with fisheries and farms to guarantee that only the highest quality ingredients are used in his kitchen. From the creamy burrata and the stuffed hot peppers to the amazingly delicious Red Alaskan King Crab Cake, there was no shortage of richness or taste. Don't even get me started on the meat. 

I had the pleasure of meeting Chef Peter during our Red dining adventures and he's just as likable as he is talented. And he apparently has a Deadliest Catch connection you won't want to miss out on reading!  I got the scoop on what really happens in the kitchen from the Chef himself and I'm bringing it to you right here! 

Read the full interview after the jump! 

FSF: Red is a sexy addition to the Miami dining scene and it can surely hold its own amongst some other notable establishments in the area. What is it that makes this place so desirable?

RED: It all starts with our commitment to source the finest quality ingredients - even though we lack the definitive seasons in Miami. 

FSF: It's safe to say that there isn't anything mediocre on this menu. Every dish is a stand alone winner. What's the process in the kitchen like - from picking out what goes on the menu, to the execution. Walk me through it.

RED: It will start with an idea or inspiration from me or one of the other chef or cooks. It can be as simple as updating a classic dish, improving on a dish that was poorly executed, or the inspiration can come from a seasonal ingredient that we feature while at its peak. We will then begin with the dish, and over trial and error and many taste tests, we will review what it needs, and make it again and again until we feel it is perfected. For the dish to be perfected it needs to be visually appealing first and foremost, as we always eat with our eyes first, then make sure it is balanced, seasoned and has our signature RED style. Viola! We have a dish that makes the menu or a long term special.   

FSF: You have to tell everybody about your famous Alaskan Red King Crab at the restaurant. I'm still dreaming about it! Many people don't realize just how short this particular season is and why the Red King Crab is so lucrative when it comes to taste and size. Why don't more people know about this?  

RED: First of all, most fishing seasons aren't all year and this applies to King Crab as well. When I became a chef I knew that fresh crab was available but the quest for this became a mission.  Now that I know how to bring it in, it's something that I anxiously wait for each year. My guests are all aware of it but most people can't even begin to understand how good the fresh Red King Crab can possibly be. It goes back to my drive to get the best products in from around the world. The season for Red King Crab is so short that if you aren't aware of it you might miss out on the experience. I try to convey to all of my guests that seasonality of ingredients and having them at their peak will always increase the beauty of these ingredients. 

FSF: What's the most popular item on the menu that guests can't get enough of?  

RED: It has to be our Lobster Mac N Cheese. The combination of parmigiano reggiano, pecorino romano, fontina val d'aosta, raclette and a fresh shelled main lobster is an instant classic and something you won't want to pass up.  

FSF: And now I'm going to put you on the spot and share with all my readers your own adventures on those Deadliest Catch boats! Were you ready for that kind of action?  

RED: Nothing can prepare you for the ruggedness and natural beauty of Alaska.  Everyone should go and see its majesty. When you are up there before the season starts they read off all the fisherman who passed the last season as they bless the fleet. It gives you some perspective of what you are about to get into. The sheer magnitude of the amount of seafood that is available to be caught is beyond belief - if you are not careful you can catch so much it might actually sink the boat! The rivers are so full of salmon during the season that you can walk across the rivers without ever getting wet.  

FSF: What's your favorite thing to cook?  

RED: It's so hard to have just one thing as I just love to cook, but there is a great satisfaction that comes with making the perfect Risotto.  It's so versatile and the things that can be done with it are spectacular.   

FSF: My husband and I barely made it to dessert but we just couldn't turn down red velvet fried Oreos!  The dessert menu is something else! What kind of pastry chef are you hiding back there?  

RED: Talented pastry chefs are hard to come by and I have been blessed with some great ones. My current Pastry Chef, Andrew Moss, has moved up to take the top toque here at Red, the Steakhouse South Beach. I work closely with him as I have a personal fascination with pastry and almost took the path to pastry chef myself. 

FSF: I'm sure after cooking all day the last thing you want to do when you get home is cook some more. So what's comfort food for you?  

RED: I don't cook at home very often if at all, but comfort food to me is a plate of perfect fried chicken, a plate of BBQ baby back ribs or some certified angus beef pastrami which we make at the restaurant and just makes me happy. 

Make your reservations now. 

http://redthesteakhouse.com/

Follow Red on Instagram: @redsteakhouse

Red, The Steakhouse

119 Washington Ave

Miami Beach, Fl 33139

In Style, 

Kat 

Style Spotlight: Tongue & Cheek is Cooking Up Some Flavor for Miami Spice

Fire up those palettes because Miami Spice kicks off today with a mouth-watering selection featuring over 160 of Miami's mightiest and finest restaurants on the scene. Indulge in a three-course pre-fixe lunch ($23) or dinner ($39) for a fraction of the price. And making a splash on that list is Miami Beach's new kid on the block, Tongue & Cheek, helmed by chef-about town, Jamie De Rosa. De Rosa who brings his supreme talent and haute cuisine to the laid back digs of T&C, is firing up a delectable menu crafted with local ingredients and hearty cheer. 

I recently visited T&C for one of their Kitchen Collab series and walked away with the most delicious food baby after my six course dining experience. A thorough presentation cultivated by the mix of different textures, flavors, and spices, has put this restaurant at the top of my list. Granted, I probably wouldn't be writing this review if my meal was below standard, but when I get the opportunity to have a good meal in this city, I shout it from the rooftops. 

I had the pleasure of meeting Chef Jamie after our meal and he was such a delight!  I instantly  knew I wanted to shine the spotlight on this down-to-earth family man. Get the scoop from the inside- from where he got his love of cooking to the latest T&C expansion coming soon to an arena near you- It's all here on Freshly Squeezed Fashionista!  

FSF: I just recently had my first ever Tongue and Cheek experience and I was contently stuffed. Everything was delicious! When did you know, "this is it. This is what I want to do for the rest of my life?”  

JDR: While I do not have one of those stories of working in the root cellar of a Michelin star french restaurant as a child. I do however, consider most of my introductory culinary interests to making paella with my grandmother for holidays and family get tog ether’s. It wasn’t until working with Chef Allen Susser where I fell in love with the people who allow chefs to do wheat they do, the fish monger who caught the fish, the farm who grew the tomatoes and the gentlemen who cultivated those beautiful clams. It was easy after that. Use the freshest ingredients and do very little to them.

FSF: How does your approach to cooking reflect itself in the way you present the dishes at the restaurant? 

JDR: We tend to do very little to the ingredient themselves directly. But we do like to prepare that same ingredient in different variations. Presenting those beautiful ingredients on plates is a well thought out concept in itself. Chefs sometimes have to see the outcome of the plate in order to begin. When you’re using great ingredients its’ much more clear to see the end result. 

FSF: T&C is a more laid back setting than your previous gig at Tudor House, yet, the quality and the presentation of the food is still supreme. How do you maintain that feel without being stuffy?

JDR: It was part of the concept from the beginning. To give guests the same style of cooking using the same technique but scale back the dining room so it’s comfortable and relaxed. Having warm and inviting service and hospitality is part of that approach. “under promise and over deliver” 

FSF: You must dream in food! I'm convinced that's how you come up with all these great dishes. Where do you get ideas for new and exciting dishes to create and what's the process to introducing this dish on the menu? 

JDR: We meet each week as a culinary team and talk about food, trends, what’s in season, who’s reading what and write down ideas.  Some make it on the menu others just become part of good conversation. You can’t add everything everyone comes up with. Ultimately, I have to make those menu decisions that stay in line with what Tongue & Cheek is and what our guests have come to expect. 

FSF: It seems like every season, a new food trend pops up on the scene. Do you follow these trends at all and do you try to incorporate them in your food or are food trends something you steer clear of? 

JDR: Yes, I think food trends are important. But more important is how has it become a trend. I mean, not everyone should be making cronuts. But everyone can pickle vegetables, cure fish or use a technique that’s going to enhance an ingredient. Those are the trends that I follow. 

FSF: What can't your customers get enough of? Most popular dish, especially among Miami foodies?

JDR: The Beef Cheek burger is certainly a fan favorite. As is the Crispy Pig Ears and Chicken Skin Chicharrones. Our oysters are unique and have been on the menu since day one. For the sweet tooth it’s a toss up between the Blonde Chocolate with house-made dip n dots or the Cracker Jack Milkshake and Almond Joy Bar. 

FSF: Your favorite thing on the menu right now that you can't stop cooking? 

JDR: I’m really in love with the Dry Aged Ribeye with Potatoes, Carrots and Blue Cheese. Also, really enjoying the day boat Scallops with Red Quinoa, Charred Rapini, Chorizo and Brined Radishes

FSF: Be honest, does your family get the restaurant treatment when you're at home? Do you whip up these kind of masterpieces for them or is it grilled cheese sandwiches for everyone? Ha! 

JDR: My daughter is almost two. So we have been eating with her for a while now. She loves burger night at home with house-made fries and we all love mom’s chicken pot pie on Sundays ! 

FSF: The restaurant just recently celebrated it's first birthday! Congrats! What big plans do you have or hope for it in the next year? 

JDR: We are looking for other opportunities. Just signed an agreement with Miami Heat at American Airlines Arena for a Tongue & Cheek casual place for home games and events. 

Visit Tongue & Cheek http://www.tandcmiami.com/ to make a reservation or call (305) 704-2900.

In Style, 

Kat