Stripsteak by Michael Mina

2 Reviews on “Stripsteak by Michael Mina”

• Lee Pitofsky

  Stripsteak by Michael MinaFontainebleau Miami BeachChef & Owner Michael MinaChef de Cuisine Derrick RobertsSommelier Allison De LeoReview:Upon entering Stripsteak I was at first turned off by the pub-like atmosphere. However after a nice greeting from Assistant General Manager David Lestock, I then realized the true elegance of Stripsteak resides downstairs. Led to a beautiful table in the center of the restaurant with a clear view of every other table as well as the wonderful open kitchen, we were presented menus along with an introduction from our excellent server Aleksander.After having had some time to enjoy my cocktail and look over the menu, I asked to speak with the Sommelier, Allison De Leo who proved to be both extremely personable and knowledgeable. After discussing my thoughts with her in terms of creating a special reserve wine pairing for myself utilizing the Coravin system, that’s exactly what I chose to do. Allison created a spectacular pairing for each course I had throughout the evening and extracting these wines with the Corvine system allowed me to taste some of the most exclusive of wines including the renowned chezaux Grand Cru Burgundy.After deciding on the wine, both the Chef de Cuisine Derrick Roberts and the General Manager graciously came over to introduce themselves and assure us we would have a wonderful meal tonight at Stripsteak. They were certainly proven to be right.After placing our orders with Aleksander, the meal began with spectacular black truffle infused parker house rolls. They were hot out of the oven and glistening with black truffle butter. Certainly now one of my all time favorite breads. Next up was a complimentary starter of a fresh Shigoku Oyster topped with Santa Barbara sea urchin and paddlefish caviar. A wonderful combination of flavors of some of my favorite things. After raving over this dish to our server Aleksander, Allison brought over a wonderful Coravin extracted Premier Cru Burgundy to pair with my Ricotta Cavetelli. The chef omitted the baby kale as I requested to replace it with some of the last of the season white truffles from Alba. The General Manager came over and gave quite a generous shaving. It proved to be a wonderful dish and the braised duck complimented the pasta and truffle flavor perfectly.Next up was another gifted course from the chef. Derrick sent out smokey and remarkably tender Pork Belly which was served with brussels sprout leaves and bacon lardons. Allison also comped an extra wine pairing for me to go along with this dish. It was a lovely Kosta Browne Pinot Noir which worked perfectly. After being given some time to digest and enjoy my glass of wine our main course, a 30 Day Dry Aged In-House Ribeye for Two arrived along with Allison who was carrying the two most exclusive wines of the night. The chezaux Grand Cru Burgundy and a Walla Walla Valley Cabernet Sauvignon. Both proved to be a wonderful pairing with my steak which was topped with foie gras and black truffle butter. It was cooked to a perfect medium rare and had a nice nutty and dry aged funk to it. I tried to savor the wines the best I could as I never wanted my glasses to empty.For dessert, we chose the Chocolate Ganache Cake and the Blis Maple Bread Pudding for two, both to be shared by the table. They were each enormous but quite good. Especially the bread pudding. It had swirls of maple and caramel throughout, and was nicely complimented with toasted oat ice cream. Allison was kind of enough to bring over a glass of a 1996 Madeira for each of us to pair with our desserts. A very nice gesture and a great pairing too.Overall my dinner at Stripsteak truly was one to remember. I have become very fond of Michael Mina restaurants and have always had a good experience. Tonight however, was a great one. The whole staff clearly went above and beyond for our table to insure we loved every moment of the meal and they certainly succeeded. I very much look forward to my next Michael Mina restaurant which is his flagship, Michael Mina in San Francisco that I have planned for Summer of 2016.3/4 Stars Good Very Good Excellent World Class

  June 26, 2016, 1:49 am

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• Rose Marie Pereira

  Amazing food, had the most delicious skirt steak, and the prime boneless rib eye was cooked to perfection the Parmesan truffle fries and desert fantastic service excellent!Monique Pereira

  January 11, 2016, 2:24 pm

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