November 24, 2014

Dining & Spirits

Steakout

Robert W. Tolf | 10/1/2007

Executive chef Michael Mina (below) will lead the show at Bourbon Steak. Mina will borrow heavily from his Vegas restaurant, which includes porterhouse steak with English pea pancakes (above).


[Photos: Karl Petzket]

Norman’s is no more. After a dozen years showcasing the innovative energies of chef-owner Norman Van Aken, the Coral Gables trailblazing capital of culinary imagination and innovation shuttered its doors. Norman has moved on to other venues, other ventures. He still has Norman’s in greater Orlando, at the Ritz-Carlton at Grande Lakes, and two outlets scheduled to open this month in Key West at the Beachside Resort on Roosevelt Drive.

Van Aken has not given up on Miami, however, and he’s been looking for some kind of hotel space to take advantage of greater catering capabilities. He’s planning something similar to what Michael Mina is planning to open by the end of the year — merging the happy meeting of chef and site. Bourbon Steak in the Fairmont Turnberry Isle Resort & Club promises to be latest beautiful brainstorm of Mina, who has been responsible for exciting breakthroughs in Las Vegas and San Francisco.

Bourbon Steak (opening soon)
Fairmont Turnberry Isle Resort & Club
19999 W. Country Club Drive, Miami
305/932-6200 fairmont.com/turnberryisle
Boizão Steakhouse
4606 Boy Scout Blvd., Tampa
813/286-7100
boizao.com
Grimpa Steakhouse
901 Brickell Plaza, Miami
305/455-4757
grimpa.com

Mina modeled his first Miami menu on the winner at his Vegas Stripsteak restaurant at the Mandalay Bay Hotel, featuring only the finest cuts of prime meats.

Of course there’s more steak to be found nearby, and it comes to your table on giant skewers in the manner of the pampas served gaucho-style — great cuts of beef, chicken, lamb, pork and sausage dramatically sliced and served before your very eyes.

Two of these latest Brazilian exports are Boizão Steakhouse in Tampa and a real stunner in Miami’s Mary Brickell Village, Grimpa Steakhouse.

The name Grimpa comes from campfire traditions of the gaucho and the branches of the Araucaria tree in the southern part of the country. On parade are 14 varieties of meat.

The price tag for the non-stop display: $39.50 for dinner; $29.50 for an executive lunch and $18 for a rodizio for children ages 6 to 12. A knockout salad bar is included, but the knockout desserts are extra.

Tags: Dining & Travel

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