One of our top 30 Miami Spice menus, Stripsteak by Michael Mina at Fontainebleau Miami Beach offers innovative dishes by chef de cuisine Derrick Roberts.
Best of Miami Spice: Stripsteak · Miami Beach
Chef Michael Mina has taken his successful and award-winning Las Vegas restaurant, Stripsteak, and tailored it for Miami Beach. This is a steakhouse for the adventurous diner. The Fontainebleau’s notable onsite aging room and butcher shop provides prime a la carte cuts of steak. Stripsteak’s raw bar is equally impressive, featuring selections sourced locally through BleauFish, the hotel’s innovative ocean-to-table live catch program.
Chef Michael Mina’s Miami Beach outpost of his award-winning Las Vegas restaurant, Stripsteak, is a creative and contemporary steakhouse concept. Stripsteak features a dynamic bar and dining scene that fits perfectly with the Fontainebleau’s history of sophistication. The restaurant is an elegant two-story venue where guests can feast in the chic indoor dining room or al fresco.
Chef de cuisine Derrick Roberts has crafted an innovative Miami Spice menu that showcases top quality ingredients. The exceptional offerings feature specialty pasta, local seafood fare and tempting desserts. Discover our recommendations for your Miami Spice feast.
The Ricotta Cavatelli is a noteworthy and flavorful starter. Chef Roberts cooks the pasta al dente then tosses it with sugar snap peas and ricotta salata, a milky white and subtly salty Italian cheese. The dish is set atop a creamy english pea puree and topped with fresh basil.
Ricotta Cavatelli, English Pea Puree, Sugar Snap Peas, Basil, Ricotta Salata
For your entree, the Mahi Mahi is a must. Locally sourced it is seared “a la plancha,” or on the griddle until flaky and slightly golden brown in color. It is served with bacon, smoked in-house, and complemented by a brown butter jus that gives it a subtle nutty flavor.
Local Mahi Mahi From the Plancha, House-Smoked Bacon, Snow Peas, Brown Butter Jus
8 oz filet minon
A good filet mignon is a staple of any good steak house. The filet mignon comes from the small end of the tenderloin which is found on the back rib. Because this part of the animal is not weight bearing or stressed though excise the resulting cut of meat is extremely tender. Mild in flavor and served medium rare (at our preference) this classic steakhouse cut is sure to please the purist looking for a classic refined steak.
Peach Cobbler, Brown Sugar Crumble, Vanilla Ice Cream
Served warm with a dollop of creamy vanilla ice cream, your go-to dessert at Stripsteak is the Peach Cobbler. This sweet treat is the perfect ending to your Miami Spice feast. It comes topped with bountiful bits of brown sugar crumbles. The ice cream melts on top of the warm cobbler, making this treat a delicious gratification to our taste buds.
Stripsteak also boasts one of the only pre-prohibition Cigar humidors. Guests can choose from a section of authentic Cuban cigars including Romeo y Julieta, Montecristos and adjourn to the outdoor terrace to end their perfect evening.
Priced at just $39 per person (exclusive of tax and gratuity) Stripsteak’s Miami Spice menu is available Sunday - Thursday from 6:00PM - 12:00AM. Reservations are highly recommended and can be made here.