interior

 
  

Red the Steakhouse, 1901 Military Trail, Boca Raton, 561-353-9139


rack of lamb 
   mac and cheese

veal chop

fish

dessert

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

By Jana Soeldner Danger

Carnivores, take note! Steak is fabulous at Red The Steakhouse, which opened this spring in Boca Raton. But so are lots of other things. Everything we tried was delicious, and service was outstanding. So even if great beef doesn’t tempt your taste buds, it is well worth a visit.

The Boca location is the company’s third—the original Red is in Cleveland, and one opened in South Beach in 2009. The space off Military Trail was formerly Bova, which closed in the wake of the Scott Rothstein ponzi scandal.

The décor blends contemporary chic with the warmth of traditional touches like shadowbox wood paneling and crisp white linens. Tones of crimson and ebony lend understated glamour, while a floor-to-ceiling glass wine rack displays the restaurant’s 500 vintages.

The menu features classic favorites as well as some creative innovations. In addition to its signature meat dishes, Red offers a variety of Mediterranean-influenced seafood and pasta options. Portions are generous, and everything, including sauces and garnishes, is made from scratch. With the kitchen open until 11 p.m. weeknights and midnight on weekends, it is a good place for after-theater or other late-night dining. Servers were knowledgeable and took time to inquire about preferences for details. Food arrived promptly, but there was never the faintest hint of rushing.

Appetizers

Warm rolls arrive shortly after you are seated, along with oils for dipping. We began with oysters Rockefeller ($22), which was a special that evening, though it sounded as if it is one that is available with some frequency. The very fresh oysters were lightly floured and flash-fried to golden crispiness, then placed on a bed of creamed spinach accented with shallots and garlic. French onion soup ($15) was rich and hearty, the veal stock thick with caramelized onions and crostini topped with melted gruyère cheese. Paired with a salad, the large bowl could serve as a meal.

Among the other starters are mussels diavolo ($16); steak tartar ($17); clams casino ($17); stuffed peppers ($16); shrimp cocktail ($24) and lemon garlic shrimp ($18); fried calamari ($16.50); and Osetra caviar (market price). A seafood mix of oysters, clams, shrimp, mussels and calamari served with cocktail and mustard sauces is a hefty $59—and with the addition of king crab and a whole lobster, the price jumps to $99.

Entrees

All the steak served at Red is certified Angus prime beef, and several cuts can be ordered either with or without the bone (bone-in cuts are heavier and more expensive). Sauces and toppings are extra ($3-$24). A bone-in New York strip ($49) was heavenly—crusty on the outside and perfectly cooked to the requested medium rare with a juicy, flavorful interior. Steaks are finished with olive oil seasoned with parsley, basil, garlic and chili pepper, melding a robust punch of flavor with the delicious meat.

An evening special of branzino ($39) was also very good. Pan-seared with the flavorful skin still on, the impeccably fresh, sweet-fleshed fish was firm, flaky and cooked just right. Just like the creamy, sweet pepper risotto and the crisp-tender asparagus spears.

Those in search of comfort food might want to try the mac ‘n cheese—pasta coated with fontina, pecorino, raclette and romano cheeses—which is really a side but would work as a small entrée. It’s a hearty, homestyle dish with a bit of flair that costs $16 for just the cheeses or $49 if you add lobster.

Meat entrées include several steaks (ribeye, $39 & $49, filet mignon $41 & $49, and porterhouse $59); rack of lamb ($45); double-cut pork chop ($31); and free-range veal chop ($45-$49). Additional seafood entrees include whole Maine lobster, king crab and wild salmon (all market price); tuna filet ($37); and shrimp de jonghe ($33). Pasta fans can choose from several selections made with seafood ($32-market price); bucatini and meatballs ($28); and pappardelle Bolognese with beef and veal ragoût ($36).

Desserts

New York-style cheesecake with a chocolate cookie crust and fresh blackberry garnish is creamy and rich, and Key lime pie, topped with meringue, nicely tart.  Whimsical doughnut holes were warm, sweet and sugary, another comfort food selection. All desserts are $15 except for gelato and sorbet, which are $10, and a cheese plate, priced at $24. Other choices include crème brûlée, “candy bar” and molten chocolate cake.

Red the Steakhouse is somewhat pricey, but the food is excellent, made with quality ingredients and skillfully prepared, and the service is excellent. Steaks are indeed outstanding. Meat lovers will be in their element, yet there are also plenty of choices for those who are not beef lovers. If you visit Red, your experience is bound to be memorable.

 


 

 

coco16

Red the Steakhouse, 1901 Military Trail, Boca Raton, 561-353-9139

Hours: Sun-Thu 5 p.m.-11 p.m.; Fri-Sat 5 p.m.-midnight

Liquor: Full bar, extensive wine list

Prices: Appetizers $15-$99; entrees $32-$59; desserts $10-$24

Ambience: Sophisticated casual

Cards: All major

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