FEATURE STORY

Mushroom millefeuille

Savory & Swanky

Major Food Group’s new lavish dining destination, Dirty French Steakhouse, was made for Miami.

BY ADRIENNE FAUROTE

OVER THE LAST SEVERAL YEARS, THERE’S NO DENYING HOSPITALITY PHENOM, Major Food Group (MFG) has completely dominated the Miami fine dining scene, from the opening of New York’s beloved Carbone in the South of Fifth neighborhood to bringing the unique dining experience of HaSalon to Miami Beach. While each new opening embodies the luxury of elevated dining combined with the fresh modernity of curating a new kind of restaurant atmosphere that MFG is best known for, the acclaimed brand’s Magic City openings are different — in the best way possible. The latest restaurant to join the brand’s impressive repertoire is Dirty French Steakhouse.

Known to New Yorkers as ‘Dirty French’ — the seductive French bistro that has made its mark on the Lower East Side — the new location has been brilliantly reimagined and ‘Miami-fied.’ Located in the heart of Brickell, Dirty French Steakhouse is a glamorous interpretation of the classic steakhouse as MFG co-founders Jeff Zalaznick, Mario Carbone, and Rich Torrisi revisit the iconic genre, adding their own flair.

The new dining concept is a dynamic 80s-era swagger that could only exist in Miami. Designed by esteemed designer Ken Fulk, guests are instantly transported into the lavish world of Dirty French and its intoxicating atmosphere as they enter through the “Jungle Bar,” a lush lounge draped in a custom tropical leaf pattern, with a true gold-leafed ceiling, a heroic onyx bar, and a striking murano glass leaf chandelier, which sets the tone for the evening ahead.

Incorporating signature steakhouse dishes, Dirty French Steakhouse offers a menu of the highest caliber, featuring an abundant raw bar selection, elegant seafood entrées, premium aged steaks, and a selection of rich sides. The menu is the ultimate indulgence with its decadent dose of Dirty French. Haute Living sat down with Chef Mario Carbone to hear how Dirty French Steakhouse is set to make culinary history in the Magic City. Wagyu tomahawk steak

Giant grilled oysters bourguignon

Light the Lamp cocktail

Haute Living: How does the new Miami location differ from the legendary outpost in New York?

Mario Carbone: They are very different in design but they have the same spirit. The original location was meant to be a bistro and this is much more a grand steakhouse.

HL: How did you land on this concept for Miami?

MC: We wanted to challenge ourselves to make the best steakhouse in all of Miami.

HL: MFG continues its massive South Florida expansion. Was Brickell always a neighborhood you had on your radar?

MC: Yes, Brickell has always been on our radar. The Dirty French space is one of the first spaces we signed when we migrated to Florida. It was always a part of the plan and we are thrilled to have it open.

HL: What’s your favorite dish on the menu? Any off-menu secrets you can disclose?

MC: The move is to order the Ribeye topped with the cajun sauce. I like the old-school surf and turf vibe in Miami.