The Miami Beach outpost of Chef Michael Mina’s extremely successful, award-winning Las Vegas restaurant, StripSteak – an innovative and contemporary steakhouse concept – is now open.
StripSteak offers a dynamic dining and bar scene perfectly in sync with Fontainebleau’s reputation as the preeminent destination for sophisticated cuisine and contemporary cocktails. The two-story, indoor-outdoor venue, is sexy, fun, elegant and engaging – a perfect complement to the hotel’s stellar collection of signature restaurants, which includes Scarpetta, Hakkasan and Michael Mina 74.
Located off the historic chateau lobby in the heart of the hotel, StripSteak is very much a steakhouse for today’s adventurous diner – offering a la carte cuts of steak (many of them from the hotel’s on-site aging room and butcher shop) as well as signature specials that go far beyond traditional steakhouse fare. Executed by chef de cuisine Derrick Roberts, the vast menu runs the gamut, overflowing with options. No steakhouse experience would be complete without a killer raw bar; StripSteak’s includes selections sourced locally through BleauFish – the hotels innovative ocean-to-table live catch program.
From the restaurant’s impressive open kitchen, located on the lower level, will come a parade of delectable entrées as well as a bounty of meats and fish from the wood-burning grill.
STRIPSTEAK is available for private events and buyouts. STRIPSTEAK's Private Dining Room seats 28.
Derrick Roberts joins the culinary team at Fontainebleau Miami Beach as chef de cuisine of STRIPSTEAK. A graduate of The French Culinary Institute in New York City and Thailand’s Baan Thai Cookery School and Somphon Cooking School, Roberts previously served as Chef de Cuisine at the Marriott Marquis Times Square in New York City.
Roberts began his professional journey as a line cook at Tribeca Grill in New York City and, from there, honed his skills in kitchens across the globe. After leaving Tribeca Grill, Roberts moved to Sweden, where he lived for two years and worked as Sous Chef for various restaurants, including the famed, Michelin Star rated, Arstiderna. From there, Roberts’ culinary journey continued to The Palms Resort in Turks and Caicos, BWI where he helped open the $100 million dollar, 72-room boutique resort and manned the kitchen of Parallel 23, the property’s fine dining establishment.
Following his time at The Palms Resort, Roberts returned to Europe, this time to Copenhagen, Denmark, where he worked as Sous Chef at Umami Restaurant, the fine dining Japanese restaurant selected by Food and Wine Magazine as one of the best new restaurants to open worldwide. He then moved to St. Thomas, USVI, where he served as Chef de Cuisine at the Ritz Carlton’s Bleuwater restaurant. After two years, Roberts moved to the Big Island of Hawaii, where he became Chef de Cuisine of Hualalai Resort’s flagship fine dining restaurant before joining the Marriott Marquis Times Square as Chef de Cuisine.