Red, The Steakhouse Debuts On South Beach, The Corral
By Lee Klein in Restaurant News
Tuesday, Dec. 23 2008 @ 11:00AM
Restaurateur Brad Friedlander, owner of Red, The Steakhouse
and Moxie, The Restaurant in the fashionable Beachwood, the Suburb, of
Cleveland, the City -- along with partners Peter Vauthy and Jonathan
Bennett -- premiered the second Red this week at 119 Washington Avenue
in South Beach. What to expect: "A unique blend of classic cuisine and
the freshest seasonal ingredients served in a contemporary steakhouse."
The 7,200 square foot restaurant, according to Bennett, possesses "the hip, modern feel of Cor-Ten steel, stone, glass and splashes of mahogany". Executive chef Vauthy will trot out ten appetizers, ten sides, and 20 entrees, including certified Angus Beef Prime (on and off the bone), veal chop, kurbota pork chop, rack of lamb, seafood dishes and pastas. "We're not one of a chain of steakhouses," he says. "We can afford to be picky. We order and work with the best. If we don't have what the world says is the best, we search for it until we track it down." Over 500 wines and an extensive list of cocktails should help perk up the restaurant's lounge area.
Red, The Steakhouse is open for dinner only, weeknights 5:30 p.m. to midnight; Friday and Saturday until 1:00 a.m. The bar stays open later.
--Lee Klein
The 7,200 square foot restaurant, according to Bennett, possesses "the hip, modern feel of Cor-Ten steel, stone, glass and splashes of mahogany". Executive chef Vauthy will trot out ten appetizers, ten sides, and 20 entrees, including certified Angus Beef Prime (on and off the bone), veal chop, kurbota pork chop, rack of lamb, seafood dishes and pastas. "We're not one of a chain of steakhouses," he says. "We can afford to be picky. We order and work with the best. If we don't have what the world says is the best, we search for it until we track it down." Over 500 wines and an extensive list of cocktails should help perk up the restaurant's lounge area.
Red, The Steakhouse is open for dinner only, weeknights 5:30 p.m. to midnight; Friday and Saturday until 1:00 a.m. The bar stays open later.
--Lee Klein
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