Why It's Hot: The NYC chophouse staple unveils its first outpost at the Bancroft Hotel in South Beach, with chef Patrick Rebholz (ex Peninsula Grill, Charleston) at the helm presenting shellfish plateaus, suckling pig and tuna au poivre, plus simply prepared steaks and classic sides and a creative cocktail list. The space, reimagined by design avatars AvroKO, retains its art deco feel and features a check-in counter repurposed as a butcher counter, serving house-smoked and -cured meats.
Must-Order: Seared three filets — prepared as Oscar, au poivre and Wellington (pictured).
Insider Tip: While the meat doesn't need it, the housemade steak sauce made tableside is a solid bonus.
1501 Collins Ave.; 305-340-3333