The Sushi Counter at Smith Wollensky Miami
Smith Wollensky Miami, under Smith and Wollensky kitchen's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged in-house.
The aging method: Dry-aged 28 days in-house.
The counter format: The Smith and Wollensky USDA prime tomahawk; the bone-in ribeye. The sides format: Window banquette ten top facing Government Cut.
The signature cut: Classic American sides: creamed spinach, hashed brown potatoes, the famous onion rings.
How to Book Smith Wollensky Miami
The booking lead time: 6 to 10 weeks for Saturday slots.
The best seat: Window banquette ten top facing Government Cut. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Smith Wollensky Miami is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Smith Wollensky Miami Is Worth the Pilgrimage
"Smith and Wollensky's South Beach location overlooking Government Cut. The most consistently institutional waterfront steakhouse in Miami."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Smith Wollensky Miami on Restaurants for Kings →
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