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Kane Steakhouse, South Beach

 431 Washington Ave., South Beach, 30507042900 

www.kanesteakhouse.com 

A Steakhouse for South Beach

 
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by   Simone Zarmati Diament 

A Steakhouse for South Beach 

Kane Steakhouse, a partnership between Mathew Glazier –the man behind NYC’s Strip House and Michael Jordan’s The Steak House at Grand Central Terminal and others, and nightlife triarchy Roman JonesJustin Levine, and Eric Milon – creators of Mansion, SET, Louis Bar-Lounge and others, has opened where Tuscan Steak used to be at  431 Washington Avenue in South Beach. The decor by the design firms of Francois Frossard Design and 7 Sins Design Group is in black and white, in tune to the waiters' uniform, with  Plasma screens lining the back of the bar that, when not in use, are hidden behind mirrored panels, and a wine wall in the back. For being such a newcomer to South Beach's restaurant scene, the restaurant was full of familiar faces, including that of restaurant manager John Thai, a familiar face in Miami by virtue of his nearly 16 years at Carpaccio Restaurant in Bal Harbour. 

The wine list is quite self contained with a good by-the-glass program and a very nice selection of pours. Our wine for the night was a 2005 Brunello di Montalcino Col d'Orcia, Tuscany, Italy, which paired beautifully with our food.


The menu by chef Daniel Ganem (28) – who had worked under Michelin starred chef Martin Berasategui in the Basque region of Spain, was previously of Michael Mina’s Bourbon Steak and, most recently, Laurent Tourondel’s BLT Steak -  features upscale steakhouse classics:  appetizers, perfectly charred premium cuts of beef, as well as seafood, pork, and poultry and creative sides.

Appetizers 

The night's amuse was a refreshing gazpacho, followed by appetizers for sharing:($14 - $22) A lightly fried crab cake full of  lumps of fresh crab set of a spicy remoulade; the house special: duck fat fries - thin stips of spuds that serve as a vehicle to melted Blue cheese and  cold salsa; a creamy burrata so fresh under its tuft of micro greens it oozed over its bed of cherry tomatoes, pine nuts and basil oil; a torchon of foie gras with onion marmelade and apricot jam.

 Entrees

Entrees ($32 -$48) focus of course on steaks of all sizes and cuts. Ours was a ribeye cooked to perfection under its glistening crust - "we finish it with a special extra virgin olive oil," confided chef Ganem - and a thick slab of fresh grilled snapper topped with chorizo and set over a bed of crab and tomato, Spanish-style. The sides ($8 - $14) are huge portions of fabulously airy flash-fried seaweed; a cheese cauliflower gratin that needed a few minutes more in the oven; delicious hash brown cakes toped with creme fraiche and chives and Kane garlic and herbs French fries.

 Desserts

Let's not forget that chef Ganem was a pastry chef! All sorberts are homemade and change nightly. Ours - lemon and passion fruit - enhanced a simple fruit salad studded with berries: raspeberries, blackcurrants, blueberries and more. While the much touted upsidedown pineapple cake just about makes the mark, the doughnuts in a shoe box  are a winner; light, airy, sprinkled with white sugar powder they are even more delicious when dipped in a rich Nutella sauce or a tart raspberry coulis.

 

Kane Steakhouse is a restaurant with a purpose with a chef that knows where he's going and a service to par. While it is meant to be a place to see and be seen, when the food is set on the table, all eyes are on the plate!   A great addition to South Beach. 
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Kane Steakhouse, 431 Washington Avenue in the heart of South Beach.  Dinner is served seven nights a week.

 

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Kane Steakhouse, South Beach

431 Washington Ave., South Beach, 30507042900

www.kanesteakhouse.com

A Steakhouse for South Beach

 


 

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