Red the Steakhouse Introduces Tapas-Style Menu for NBA Playoffs
At Red the Steakhouse, animal flesh reigns, and it's not limited to beef. There's lobster, duck (liver), pig, and a surplus of charcuterie.
All photos by Carla Torres Steak and eggs, a couple of our favorite things.
In honor of the NBA playoffs, which began last night with a Heat win, and the overall small-plates culture Miami has grown to love, executive chef Peter Vauthy has developed a "tapas, steakhouse-style" menu that will run through spring and summer. Consisting of 16 new offerings, the dishes will rotate as specials nightly and will also be available at the bar, so you can snack on the best beef jerky while supporting your Heat. Short Order was invited to attend a media tasting to sample the new dishes.
Everything you ever thought you knew about beef jerky is about to be trumped by Red's certified prime Angus beef filet. The fine cut of meat has been dried and seasoned teriyaki-style. It's possibly the best bar bite ever.
Charcuterie for days -- bresaola, house-made pastrami, boar sausage, Ibérico ham, and lamb prosciutto give you plenty to nibble on while indulging in a glass of wine. Cornichons add a cool crunch. A full plate of Ibérico pata negra is also available on the new tapas menu.
Because sliders are always a good idea, Vauthy gives diners the Kobe and pastrami kind. Kobe beef and thinly sliced house-made pastrami are sandwiched with aged fontina, fennel slaw, and Thousand Island dressing on a brioche bun.