If Al Capone had a taste for foie gras and French 75s, and if the neon glow of 1930s Paris found its way to Miami’s sultry nights, the result might look something like Brickell’s Dirty French Steakhouse, one of the latest concepts from Major Food Group (the team behind Carbone and ZZ’s Club).
The moment you enter, you’re swallowed into a world where gilded animal prints meet plush, jewel-toned banquettes; where a gold-leaf ceiling catches the light just so, and zebra-upholstered chairs give a wink to the debaucherous past of French nightlife icons like Maxim’s of Paris. A walk through its dimly lit corridor feels less like stepping into a steakhouse and more like entering a high-stakes poker game hosted by a French film star.
And then, of course, there’s the food.
While Dirty French stays true to its chophouse roots, there’s an undeniable opulence infused into the menu. We began with a platter of East Coast oysters, their briny snap balanced by mignonette sauce and lemon, alongside a shimmering presentation of Ossetra caviar served with traditional accompaniments: blini, crème fraîche, and chopped egg. A bowl of Black Truffle Tortellini followed, each bite rich with earthy truffle and creamy sauce.
The heart of the menu lies in its prime-aged steaks, presented tableside like royal treasures. Filet mignon, New York strip, and a 40 oz. Porterhouse are all perfectly charred and deeply flavored, but it’s the showstopping Wagyu Tomahawk that steals the spotlight – a 32-ounce, $315 marvel carved tableside with dramatic flair. Each slice melts on the tongue, bolstered by sides that are anything but afterthoughts: whipped potatoes so airy they seem barely tethered to the plate, and charred Brussels sprouts that offset their richness with just a hint of bitterness. All steaks have the option of being accompanied by sauces that hint at its French DNA – Au Poivre, Béarnaise – along with a Chimichurri.
Another regal revelation came at dessert: the beignets. Fresh out of the fryer, piping hot, and impossibly light, they arrived blanketed in powdered sugar. Paired with house-made gelato, they were hands-down among the best desserts we’ve had – simple, but so good. Even the towering triple chocolate layer cake, rich and decadent, could barely compete.
Dirty French’s design is a love letter to the great, over-the-top interiors of the past. There’s the Jungle Bar, where fringed leopard-print stools and an onyx bar set the stage for pre- and post-dinner cocktails.
If Carbone brought New York swagger to Miami, Dirty French Steakhouse brings a provocative, maximalist elegance that’s equal parts vintage French cabaret and Brickell power dinner. Just remember that greatness grafted to decadence does not come cheap. On the other hand, if you want to impress…
Dirty French Steakhouse, 1200 Brickell Ave.
