Hottest Restaurant In Miami Beach – The Forge
The Forge Restaurant Miami has just reopened this past March. Not only did the restaurant get a make over but the menu did as well. The main dining area is larger in size plus you can have 130 in club chairs and loveseats at every table. At the back of the restaurant there is a communal table for 20 next to the sommelier station and the Enomatic wine system which is a automatic pouring machine that allows the guest to try different types of wines by the glass. Adjoining the dining area is the bar which seats 36 customers and had full dinner services. Multiple areas for private events are also available. The Forge Restaurant Miami also offers guests a behind-the-scenes look at the restaurant’s service off from the main dining area with floor-to-ceiling glass doors that look out to the butler’s station. Larger events are also available with seating from 200 to 300 with a separate entrance from the East Room.
The menu itself has also been renovated. The Forge Restaurant Miami has gone from a steak house to a restaurant with various selections of seafood, meats, salads, and pasta dishes. The new Executive Chef Dewey LoSasso cooks up some great savory snacks and appetizers before creating your main course. Choose from a wide variety of seafood. Shrimp, lobster, tuna, oysters on the half shell and much more. If seafood is not what you have a appetite for then perhaps you’d like to enjoy the kale and spaghetti or the faux risotto. The Forge Restaurant Miami still offers steak on the menu as well as Lamb chops, Barolo braised short ribs and even duck are among the fine choices for you when you come here. If you had rather keep it on the light side, there are magnificent salads to choose from as well as a wonderful choice of pasta, grains and risotto. The Forge Restaurant Miami also has a very nice wine selection as well as other popular drinks from the bar. Overall, the place is really beautiful since the renovation and the food and service is excellent
Spice Up Your Summer With A Side Of Forge – Miami Spice
When the economy was booming, some of Miami’s higher-end restaurants didn’t see the benefit of Miami Spice’s discount dining. Others participated but didn’t readily promote the menu. They saw no need to cater to bargain-hunters.
Not anymore.
With the South Florida economy still sputtering, a record number of restaurateurs are looking at the two-month, off-season promotion that starts Sunday as a key tool for generating extra business. Last year, restaurants sold 150,000 Miami Spice meals during August and September.
“We get a whole different clientele with Miami Spice,” said Nicola Siervo, partner in KNR Restaurant Group, which credits Miami Spice with boosting sales 20 percent last year at Quattro Gastronomia on Lincoln Road. That success is why Siervo is adding the program this year at Solea in the W South Beach.
“This is a perfect program for this kind of economy because people can still afford a nice dinner,” Siervo said. “Hopefully, once they try it, they’ll be back.”
Already 119 restaurants have signed up for the program, offering the three-course Miami Spice meals at $35 for dinner and $22 for lunch. Restaurants participating for the first time include Miami Chart House, Rusty Pelican, Texas de Brazil, Ruth’s Chris Steak House, D. Rodriguez Cuba, Mr Chow, STK and Charlotte Bistro.
This year, more restaurants are even offering the Miami Spice menu on prime weekend nights.
“Restaurants know that by being in Miami Spice, it puts people in seats,” said Steve Haas, chairman of the Greater Miami Convention & Visitor’s Bureau and Miami Spice founder.
Broward County has a similar program, Dine Out Lauderdale, which takes place Oct. 1 — Nov. 11.
But the summer is tough for Cooper City restaurateur Aboud Kobaitri, owner of La Brochette Bistro. Although business this year is better than last, his customers are still coming less often, ordering cheaper wine and splitting more meals.
“You try to survive almost year by year to see if you can make it,” said Kobaitri, who opened the restaurant in 1993.
Restaurant sales in South Florida and across the country are still struggling to rebound to the 2007 peak levels. Nationally total restaurant sales growth, adjusted for inflation, declined 1.2 percent in 2008 and another 2.9 percent in 2009, according to the National Restaurant Association. That’s the first time since the industry began keeping stats in 1970 that it has hit such a rough patch.
This year, the National Restaurant Association is predicting a decline of 0.1 percent, as consumers slowly start to return to dining out. For Florida, sales in 2009 were $27 billion and are expected to reach $27.6 billion this year.
“It’s the case of the tortoise versus the earth worm,” said Dennis Lombardi, an executive with restaurant consulting firm WD Partners. “It’s going to be a slow, long drag back. Restaurants with higher check average felt the impact first and they’re going to come out slower.”
While most restaurateurs in South Florida believe that they’ve seen the bottom, the road to recovery is a bumpy one.
At Pascal’s on Ponce in Coral Gables, owner Pascal Oudin says one night he’ll serve 60 people and the next night it will be 30.
“I cross my fingers and touch wood every day to thank God that I’m still around,” said Oudin, whose business rebounded close to 10 percent this year, but is still down 20 percent from the peak. “Business isn’t what it used to be. I don’t know if it ever will be.”
While Oudin has participated in Miami Spice since the program’s creation in 2002, he admits that he didn’t typically offer his top menu items because he didn’t want to lose money. Now he’s stepping it up, adding dishes like braised Colorado lamb shank and grouper with Mediterranean mussels.
“I was conservative,” Oudin said. “This year, I’m going to let it go.”
That’s the approach Red Steak used last year during Miami Spice and Marketing Director Rosemary Staltare credits it with putting the restaurant on the map.
Then a 6-month-old Miami Beach restaurant, it planned a Miami Spice menu with premium items like lobster tails and filet mignon. Staltare estimates the value of the dinner menu they were selling for $35 would normally have cost at least twice that.
“We were newbies and people were skeptical about whether we were going to survive or not,” Staltare said. “Miami Spice was a great launching pad for us.”
The Forge is already enjoying sales this summer about 40 percent higher than before it closed in 2009 for renovations. But owner Shareef Malnik decided that participating in Miami Spice would help attract a wider demographic to the restaurant, which reopened in March.
Malnik has tried to dispel the image of The Forge as a special occasion or expense account meal, lowering the average check about 25 percent to $85 per person.
“The dining population is out there,” Malnik said. “Restaurants need to be able to adapt to what diners want.”
Having an established name and reputation in the restaurant industry also pays off even more than ever these days. With consumers dining out less often, they want to make sure the meal justifies the cost.
“There is no room in the middle anymore,” said John Hart, general manager of Mr Chow in Miami Beach. “You have got to either be great, where people say yes it’s worth the money, or you have to be really cheap, where people say I’m going for the value.”
CitySearch
I took my wife here last Saturday. We had heard so much about the renovations and the reopening and since we used to like it there before we wanted to see what the “new” Forge would be like. Our experience was really wonderful. We shared the beef tataki as an appetizer and it was exquisite. I had the churasco steak and my wife had the duck. Both were amazing and actually the prices were much lower than I remembered at the old Forge. My wife could not stop talking about how she had never had duck that good. We did not wait long at all. The server and hostess were extremely knowledgeable and down to earth. It was also really nice to be able to try out different wines with the new wine machines they have as opposed to having to order a bottle of one wine. I’d highly recommend. We are going back next week with our friends…
Yelp!
Decided to try out the newly renovated Forge a few days after the re-opening. I was thoroughly impressed and would definitely come back again.
Gone is the opulent interior and outrageous furniture for a more modern and updated style. However, the stained glass ceilings and some of the original chandeliers remain the same, but still blend well with the new feel.
As soon as we walked in we were warmly greeted and decided to check out the bar first before we sat down for dinner. We didn’t try the different wine samplers, but would try it out the next time I come back considering it was reasonably priced.
For the appetizer we had the tuna tatare and was one of the best I’ve had. My meal was the 18oz steak with garlic mashed potatoes. The steak was a little over cooked on the outside, but was pretty decent. My girlfriend had the mushroom risotto and that was delicious. I found myself eating off her plate!
They still have a plenty of wines to choose from with many at good prices that won’t leave a hole in your wallet. I couldn’t believe how friendly the waiters, bartenders and maitre d were, hopefully it continues to stay that way. I would come back in the near future because the prices was very good and the food was superb.
The Forge Miami Beach – Nominated For “Best Restroom Award” presented by Cintas Corporation
Some restaurants are lauded for their cuisine, their decor, and their outrageous profits, but how about for the best bathrooms? Cintas Corporation is taking nominations now for America’s Best Restroom. Winner will be announced in September and win the coveted ABR plaque of recognition during a formal ceremony. Top five vote getters will win a place in the America’s Best Restroom Hall of Fame. Nothing to sniff at. Past winners include the WC at the University of Notre Dame, Wendell’s Restaurant in Westerville, Ohio and Jungle Jim’s International Market in Fairfield, OH. We nominate newly reopened The Forge Restaurant I Wine Bar for the lighting, decor (Helmut Newton on the wall!), modular toilets, well lit makeup mirrors, sleek sinks with one touch hot and cold buttons, and high tech trash cans that automatically open for you so you don’t have an unpleasant encounter with someone else’s throwaways. To nominate your pick, click here. [EaterWire]
More About The Forge [EaterWire]
Status: After almost a year of renovations, rumors and revamps, The Forge, or, rather, The Forge Restaurant I Wine Bar, is finally reopening on Wednesday, March 31. And although the stalwart, 40-year-old Miami Beach landmark is opening on a day which used to be its most popular, when nubile models, bedazzled beauties and assorted celebrities mixed with creaky octogenarians over Super Steaks consumed well past midnight amidst a sonic boom of disco, there’s nothing remotely old Forge about the new Forge. Even the restaurant’s staunchest disciples likely had a nip/tuck here and there during the restaurant’s absence from the scene. And like them, The Forge is ready for its close up. Say goodbye to that whole Dynasty meets 90210 vibe and say hello to the Kardashians, maybe The City, but by no means Jersey Shore. Ok, well maybe just a tad. The scripted reality that is the new Forge, featuring Dewey LoSasso in the kitchen, has already begun taking reservations.
As for the restaurant’s new look, it’s modern with earthy elements and like many in Miami, the dark woods have gone blond. There are still some remnants of Alvin Malnik’s Forge, including some stained glass, main dining room chandelier, large brick wall and oversized mirror. But what used to be the bar is now an extension of the main dining room and the (oxymoron alert) old Nouveau Room and the Dome Room are now one, huge 30-person rectangular bar/table. The former Wine Dining Room is now a large 12-person table with oversized tufted chairs and enclosed by glass doors.
A peak at the menu shows that while some of the signature dishes of dinners past remain—the aforementioned Super Steak and the U2 Shrimp are still there – there are also lots of new dishes a la LoSasso. Among them: Lobster Peanut Butter & Jelly (toasted brioche, chopped fresh peanuts, onion marmalade, diced chilled lobster), “Burger and Bordeaux” (grilled Angus sirloin burger topped with boneless short ribs and lobster marmalade, truffle French fries, pomegranate ketchup, served with a tasting of Bordeaux), and Grilled Whole Branzino (wild mushroom/miso broth). Also new: an 80-bottle, wine-by-the-glass Enomatic System allowing the option to sample a variety of vintages from the restaurant’s extensive cellar collection. We’re sure a variety of vintages of Forge diners will appreciate that, too. [EaterWire]
The Forge: Landmark Miami Beach Restaurant Reopens After Renovations
Popular Miami Beach restaurant the Forge, which closed in April 2009 for renovations, reopened in late March following extensive changes to its dining and event spaces. The menu has also been revamped from predominately steak house fare to a more diverse selection of seafood, meats, salads, and pasta dishes.
The main dining room has doubled in size and can seat 130 in club chairs and loveseats at each table. The back section of the dining room also has a communal table for 20 near the sommelier station and Enomatic wine system, which allows guests to try different wines by the glass from an automatic pouring machine.
The bar, now adjacent the dining room, seats 36 and offers full dinner service.
The venue also has multiple areas for private events. The 18-seat boardroom off the main dining area has floor-to-ceiling glass doors looking out toward the butler’s station, which provides guests a behind-the-scenes look at the restaurant’s service. The 40-seat library is behind the butler’s station and is decorated with walls of books, dim lighting, stained-glass wall details, leather club chairs, and small wooden tables.
For larger events, the East Room can seat 200 or hold 300 for a reception and has a separate entrance. The room has French doors opening to a courtyard, which can be used as a prefunction or separate event space, with a separate bar and room for 100 guests.
For meetings or dinner parties, the wine cellar can seat 22.
Welcome To The New Look of The Famous Forge Restaurant
What The Locals Have To Say About Our New Forge
The scaffolding at The Forge will come down in a week or two, signaling the end of a year-long, $10 million transformation of the iconic Miami Beach restaurant. Owner Shareef Malnik has changed nearly every aspect of the storied destination, a 1920s blacksmith shop turned celebrity hangout that over four decades attracted stars from Judy Garland to Madonna. Tuxedoed waiters are gone, but the friendly new staff will pamper you like a VIP even if you order the burger (albeit ground Angus steak with lobster marmalade and a Bordeaux tasting). The excellent service extends to the classy 36-seat bar.
While A-listers can still splurge on a five-course meal and an $800 cab, the after-work crowd can share $6 to $15 ‘‘snacks” and pay as little as $15 for a card to the Enomatic dispenser, which pours one-, three- and five-ounce samples of 80 wines (a sommelier is nearby if you have questions). Executive chef Dewey LoSasso (North One 10) has revived standards like the “super steak” and iceberg wedge, but has also created an ambitious, intriguing menu with a playful tone that suits The Forge’s new style.
Ambience: The cozy library and eight-room, 300,000-bottle wine cellar are still here, but the decor has gone from dark and gothic to bright and whimsical, with chains of glass bubbles, light woods and fanciful lilac and white chandeliers.
What Worked
- A complimentary bread basket loaded with wonderful macadamia nut bread, caramelized onion focaccia, asiago and cinnamon raisin flatbread with honey butter
- Red oak-grilled shrimp atop a classic waffle
- Roasted red and yellow beets in a perky citrus dressing dusted with crumbled goat cheese and aromatic fennel pollen
- Flavorful lobster, peanut butter and “jelly” sandwich – a grown-up snack of fresh lobster with onion marmalade and chopped unsalted peanuts mixed with kimchee, ginger, chives and tamari on toasted brioche
- Heavenly lobster bisque brimming with diced shellfish
- Perfectly textured wild mushroom risotto with an earthy mix of slow-cooked shiitake, portobello, porcini and crimini mushrooms spiked with truffle oil and Parmesan ”Coffee and Eggs” – a well-marbled rib-eye crusted with Colombian Supremo served with a small goat-cheese frittata
- Sublime grilled double-cut lamb chops seasoned with pink Japanese plum salt and plated with a crisp quinoa pancake, cool tangerine mint salad and golden ginger chutney
- Lovely mutton snapper steamed in a bag with crisp vegetables
- Moist and succulent spice-rubbed duck enhanced by a fruity sangria reduction
- Baked polenta with kale
- Fava beans with shallots
- Wasabi caviar butter
- Oh-so-good duck home fries (cooked in duck fat, with pieces of duck)
- Banana fluffernutters
- Soothing lemon panna cotta with a whisper of fennel, served with toasted almond gelato and biscotti
10 Best Says The Forge Restaurant & Wine Bar Is A Must!!!
For American cuisine with a creative French twist, try the elegant Forge. Renovated in 2009, in honor of its 40th anniversary, the space is chock-full of eye-catching antiques and an eclectic mix of upholstered and metal furniture. The farm-to-table menu draws you in, offering tantalizing dishes such as herb-infused steamed local snapper “In a Bag” and grilled wild salmon with basil mashed hearts of palm. Beef is a favorite, and the 16-ounce aged oak grilled “Super Steak” has been named the nation’s number one steak by “Wine Spectator.” Speaking of wines, the cellar houses an enormous collection – more than 80,000 bottles of various vintages. Also, the Enomatic wine serving system, that serves wine by the glass, is great for sampling different wines by the ounce. Reservations requested.
The Good Press Just Keeps Pouring Like Our Enomatic Wine System – The Forge Restaurant, Miami Beach
A Blackbook Top Pick – The Forge Miami Beach Hot Restaurant
After a year of cosmetic and culinary improvements, the venerable steakhouse haunted by the ghost of Al Capone is refreshed and revamped with a stunning new look and new name: The Forge Restaurant Wine Bar. Despite the new look, that legendary Super Steak is still on the menu, but thanks to new execu chef Dewey LoSasso, so’s a thousand other dishes, from snacks and small plates to Grand Poobah-sized meals fit for the biggest egos–er, appetites in town. An enomatic wine system turns oenophiles into kids with unlimited funds at Chuck E. Cheese, allowing small, medium, and large tastes of some of the finest vintages from The Forge’s remarkable wine cellar. A gorgeous bar beckons boozehounds with its artisanal cocktails and prime views of who’s in the house. But unlike its previous incarnation, the new Forge isn’t about scene as much as it’s about eating, drinking and being merry on your own terms. No bachannalian parties here, just the boozy sophistication exuded by the been there, done that crowd that knows better.
