It makes sense to place a steakhouse just steps away from the betting windows of Gulfstream Park. Win big on the horses, and buy yourself a steak – a logical conclusion for this Texas export. The catch at III Forks is that the prices are far less than the likes of most steakhouse chains. The menu’s USDA Prime “Beef Market” section includes nothing over 40 bucks, with an 18-ounce bone-in ribeye at just $37.95. It comes nicely charred and accompanied by one of III Forks signature additions.
STEAK 954 is a luxury boutique steakhouse inside the W Fort Lauderdale that faces the ocean. The restaurant features dry aged beef from hand-picked ranches, Tajima Kobe from Australia, locally caught seafood, and the finest wines and spirits with selections from all over the globe.
When Grille 401 opened in the former Bova Prime and Rare spot, the new owners made sure to ditch the sterile feel. The space now is all blues and browns and golds. The bar glows amber. Historic photos painted on canvas cover the walls. Lamps shine down on comfy banquettes. The menu too is more approachable, a veritable melting pot, with everything from sushi to steaks. The highlight among the sandwiches is the $18 prime rib sandwich on a chewy baguette, with beef sliced only when you order it.
Carnivores: look no further than this elegant 21st-century take on the traditional Brazilian steakhouse. Guests can choose from rodizio, featuring access to over 15 different rotisserie meats (including top sirloin, filet, ribs, lamb, pork, chicken, sausage and fish) passed around by gauchos, and/or the enormous salad bar, stocked with an array of vegetables, cheeses, soups, cold cuts and authentic hot dishes. The courtyard, with its towering banyan tree, also holds court to an array of parties and charity functions.
Only USDA prime beef is used for the six signature steaks: filet, petite filet, rib-eye, cowboy rib-eye, T-bone, New York strip and porterhouse (for two). Also available are lamb chops, lobster, stuffed chicken breast and barbecued shrimp.
A casual-sophisticated take on locally-sourced surf-and-turf dining and nontraditional table side preparation of large dishes.
The dark mahogany interior and crisp white linens are trademarks of this upscale steakhouse. Begin the evening with the ahi tuna tower or oysters Rockefeller. Entrees include Chicago-style prime bone-in ribeye and Chilean seabass fillet a la nage. For dessert there’s Morton’s Legendary Hot Chocolate Cake or the Upside-Down Apple Pie.
White tablecloths, dark wood accents, and landscape and portrait paintings adorning dark red and brown dining room walls give this chain in the Galleria Mall a classic, sophisticated ambience, as do the food and lengthy wine and spirits list. Appetizers like Wagyu beef carpaccio with wasabi arugula and the cold shellfish platter with fresh lobster, jumbo shrimp, and oysters are perfect for kicking off any VIP dinner. Entrees like the Kona coffee-crusted, dry-aged bone-in sirloin with shallot butter and porcini-rubbed Delmonico with 12-year-aged balsamic further stamp the feeling of luxury. Seafood lovers should try the seared citrus-glazed salmon with haricot verts, asparagus, and roasted cipollini onions with a side of decadent lobster mac and cheese. For dessert, try coconut cream pie, flourless chocolate espresso cake, or the trio of house-made ice creams.
A swanky restaurant at the office end of main street with a chef, Eric Baker, who has a Superior Diploma in French cuisine. The emphasis is on seafood, though there are steaks (filet mignon, NY strip, rib eye) as well as eight different types of fish served whole. The live lobsters, “steamed and cracked,” weigh in at two, three and four pounds.
The original Chuck’s was opened in Hawaii in 1959 by Chuck Rolles, an All-American in basketball at Cornell University. Now with two Fort Lauderdale locations, Chuck’s has both the north and south sides of town covered for carnivores looking for a thick cut of beef. Chuck’s claims to have been the first restaurant to debut a buffet-style salad bar and is still renowned for a fresh selection of veggies and dressings that complement its steaks, chops, and seafood.
This upscale Florida restaurant chain in the Galleria Mall has found success mixing surf and turf. Signature dishes include parmesan-crusted flounder, miso-glazed seabass and roasted Vital Farms chicken. The special Date Night Menu – soup, salad, entrée and shared dessert – is $39 per person.
Big red wines, martinis, bone-in steaks, and juicy chops combine with Chicago Supper Club sophistication at this high-end Italian-style steakhouse in the heart of downtown. Live music is performed at 7:30 p.m. every Tuesday through Thursday in Timpano’s Starlight Lounge, providing a backdrop for aged beef, savory flatbreads, and classics like calamari fritto misto and osso bucco.
This family-run restaurant has been serving steak, seafood and Italian dishes for over 60 years. Among other items, there’s petite filet mignon, cowboy steak, crowned chopped sirloin, chicken parmigiana, seafood penne a la vodka and baked stuffed shrimp.
Brazilian-American steakhouse chain.
National chain Del Frisco’s Grille has opened its first South Florida location in downtown’s newly renovated Las Olas Square complex. The modern menu is curated by chef Shawn Quinn and features prime, hand-cut steaks and freshly caught seafood with bold flavors and fresh ingredients. The award-winning wine list and handcrafted cocktails are also worth trying. The 8,083-square-foot restaurant includes a private event space.
This chain serving American food and steakhouse options has opened a location in Dania Pointe. They serve everything from hand-cut, aged steaks to seafood to burgers and pasta. Popular items include the Durango Burger (chile-spiced pepper jack cheese, pickles, fried onions, roasted garlic ranch dressing and brioche bun) and the Firebirds Chicken Pasta (spicy Asiago cream sauce, applewood-smoked bacon, green onions, tomatoes). They’re now doing takeout.
Chef Michael Siegel grills up prime, 28-day-aged steaks in this restaurant with stunning Intracoastal views. Lobster, stone crab, shrimp and shellfish comprise the raw bar, while entrees include crab cakes with roasted sweet corn-jalapeno relish and macadamia-crusted sea bass with mango-citrus sauce and slivered shallots.
Known for its wood-fired dishes, J. Alexander’s serves classic cuisine in a sophisticated setting. Enjoy Tuscan steak, grilled fish with mango papaya salsa, chicken Milanese and seafood czarina. Pair your meal with wine from the full-service bar.