Bringing Parisian Cuisine To South Beach, Miami's New Dirty French Steakhouse Blends French And American Cuisine
The new eatery by Major Food Group opened on April 29 and is part old-school, part "Miami Vice."
As Major Food Group opens Dirty French Steakhouse on Brickell Avenue Friday, chef Mario Carbone says, “I am so excited to unleash this thing.” The concept is completely over-the-top. It’s a hybrid of several different ideas, but it’s taking Dirty French as we know it in New York and turning it up a lot.”
While creating a grand steakhouse experience, Bones and his Major Food Group partners Rich Torrisi and Jeff Zalaznick are channeling Miami Vice vibes. As part of the Dirty French Steakhouse, you'll find multiple rooms decorated with Ken Fulk's more is more and captains dressed in pink tuxedos, all of which are extravagance. As the nights progress, disco beats similar to Saturday Night Fever transition to Madonna and Duran Duran 80s pop bangers from Madonna and Duran Duran Duran Duran. Food is also important.
We had always wanted to do this concept in the next phase of its evolution," Zalaznick says. The Dirty French twist will make this a proper steakhouse, with some Dirty French hits, but we'll still serve all the great dishes you'd expect to find in a steakhouse.
Aside from Dirty French classics such as a chicken dish with crepes and dark meat served separately, Snake River Farms tomahawks and prime cuts from Pat LaFrieda presented on giant silver trays, there are $500-plus Snake River Farms tomahawks. A raw-bar tower features shrimp cocktail towers, lobster cocktail towers, oyster towers, and more, along with a variety of side dishes such as melted leeks and potato dishes.
Tableside flair is plentiful as well.
It will be a lot of tableside movements, says Zalaznick. A lot of carts are moving around the dining room. Champagne carts, salads, crab Louie salads, prime rib carts, and desserts are also flambéed at the tableside by pastry chef Stephanie Prida.
Major Food Group wants to create a lively party atmosphere in this restaurant by serving shareable dishes like Dover sole meunière and duck à l'orange.
According to Carbone, it's like a French steakhouse meets Miami Vice from the 1980s. In the middle of all that, this pink-tuxedoed, ruffled-shirted captain asks you if you would like to preorder your souffle after ordering your çote de boeuf while the Miami Vice soundtrack plays.
Carbone and Major Food Group are particularly excited about the location at 1200 Brickell Avenue because it is close to 888 Brickell Avenue, where the hospitality company is developing its first residential building. The building will stand 1,049 feet high, making it the city's tallest skyscraper. The Major Food Group will also create exclusive food and beverage experiences throughout the building in addition to conceptualizing the residential units with JDS Development Group.
The building and all the restaurants, amenities, and private clubs will allow us to have a very large presence in the neighborhood, Zalaznick says.
Meanwhile, Major Food Group is strengthening its presence on Miami Beach after making its debut last year with Carbone, a four-night pop-up supper club that cost $3,000 per ticket. A large caviar bar with ice sculptures will be featured at Carbone Beach, which will take place from March 5 to 8 during Formula 1 Miami week, as well as Carbone classics and performances by prominent surprise guests.
The Great Gatsby meets Carbone during this crazy F1 weekend, says Zalaznick. “It’s like going to the best dinner party you have ever been to.”
Among Major Food Group's recurring themes is retro lavishness. Carbone cites Maxim's in Paris as an inspiration, a celebrated restaurant run by legendary designer Pierre Cardin for over three decades.
With its tropical leaf pattern, the Jungle Bar at Dirty French Steakhouse is the first space Fulk-designed for the restaurant. There are also burnt orange velvet banquettes in the main dining room, aubergine velvet banquettes in the adjacent dining parlor, as well as mosaic mirrored disco ball walls in the private dining room.
“The decor in the restaurant is transportive,” says Carbone. “The moment you walk in, you're taken somewhere else.