Dining Room SSMI2
Fontainebleau 4441 Collins Ave. Miami Beach , FL 33140
(305) 674-4780
Hours

*Temporarily closed until further notice

STRIPSTEAK Miami

STRIPSTEAK Miami is the modern American Steakhouse remixed, remade, and reinvented with a unique blend of Japanese influence and the signature Chef Michael Mina flair. An evocative, inventive, and highly curated menu offers guests the best seafood, foie gras, signature cuts of premium meat and steaks, as well as the best prime rib in Miami. 

Just a stone’s throw from the sizzling beaches of Miami, STRIPSTEAK is where the sun and sand meet sizzling satisfaction offering the perfect dining experience after a day in the sun. Guests will also enjoy the seasonal, ever-evolving menu featuring locally sourced ingredients and global flavors. Top off your meal with a creative offering from STRIPSTEAK’s handcrafted cocktail cart and enjoy any number of original creations expertly prepared tableside exclusively for you.

stripsteak
04 / 04 / 2020
SSMIA - Yellowfin Tuna Foie Gras - Photo Credit GFX

Private Dining & Events

No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs.

STRIPSTEAK is available for private events for full or partial buyouts.
STRIPSTEAK Private Dining Room seats 40.

For more information, contact Restaurant Sales Manager, Andrea Aszalia at 305.535.3211 or aazalia@fontainebleau.com

 

“One of the best steakhouses in the country” – Food Network

“Truly addictive Instant Bacon” – Miami Herald

“Dynamic dining and bar scene, sophisticated atmosphere” – Eater Miami

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About Our Chef: Michael Mina

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age.

Chef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.

At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day.

Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.

Chef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character.

Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts.

Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox’s syndicated “Good Day Live.” He has been a featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.

SSMIA - Blue Pool Oysters - Photo Credit GFX

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