I’ve always been a fan of RED South Beach (formerly Red, the Steakhouse), so it was very good news to hear it had reopened with a pleasant outdoor terrace seating 60; new seafood offerings; and an expanded selection of Certified Angus Prime dry aged steak which is what helped make its reputation. It was doubly good news since a number of top steakhouses have not reopened and probably won’t. Also, unusual and a great compliment to the charismatic Executive Chef and Proprietor Peter Vauthy, 90% of his original staff has returned. We lost no time in checking out the “new” RED South Beach.

The menu is divided into raw bar, appetizers, salads, pasta, steaks , seafood, chops and such (lamb, pork, veal, chicken), dry aged steaks and classic and signature sides. A major point of difference with other comparable restaurants are the large platters offering menu highlights that are ideal for small parties. Think the Ultimate Meat Board with tomahawk, bone in filet, bone in strip steak and lamb chops with 7 sauces ($399); and the Ultimate Surf and Turf with bone in ribeye, bone in filet king crab and stuffed lobster tail ($399).

The signature dishes I’ve always liked, the prime bone in 22 ounce rib eye ($68) was very tender, tasty, and perfectly done to our taste. Creamed corn and burrata and tomato salad, all made with local produce, are back. Then there’s the cheesecake, a recipe Chef Peter has had since he was four years old and has never failed him. This time, as sides we tried the parmesan tater tots and the four cheese mac n’ cheese which we really enjoyed.

Chef Peter brings a passion to his calling and it shows in some of his over the top dishes like a free range veal chop stuffed with foie gras, mushrooms, fontina and truffled diane  ($68). If you want to jazz up your steaks, there’s a selection of 7 sauces like black truffle demi glace and horseradish creme fraiche ($29), or choose from 4 toppings like king crab crusted ($34) and Oscar style with asparagus, bearnaise and a quarter of a crab ($24). Want something different in side dishes? There are over twenty to choose from which, besides the classics, include risotto, eggplant parmesan and brussel sprouts with pancetta (prices in the low to high teens).

In addition to RED’s selection of dry aged Certified Angus Beef prime steaks, new to the menu are  grass fed steak cuts, more Maine lobster dishes and fresh dover sole ($68) imported from Europe. Chef Peter is also proud of another addition, Ozaki Wagyu beef.  Ozaki is the brainchild of Muneharu Ozaki, who took over this father’s farm in Miyazaki at the young age of 24 after studying cattle raising and farms in the states. He took the best of what he learned from the east and from the west to create a special all natural grain diet for his cattle, which includes 13 grains he makes fresh daily.  The cattle are raised slowly with no antibiotic and no steroids   It is a single farm ranch, allowing him to pay extra attention to the health, well-being and growth of his livestock. The results are said to be a richer, deeper flavor and allows the fat to be marbled with muscle, which makes it easier to eat and more enjoyable that a traditional over-rich Wagyu.

The seafood selection is weighted toward shellfish including their 10 pounds whole Alaskan king crab served cold or steamed (MP) along with tuna and wild salmon ($49 each).

Signature cocktails are priced at $18. A glass of wine (5 Ounce pour) ranges from $15-27; a bottle starts at $50. Wednesday there are special deals on wine. Street parking is available with valet soon to come.

Once the interior redesign is complete (expect date March/April 2021), the indoor dining area will feature their signature wine cellar, glass enclosed VIP room and two private dining rooms that will open up into each other to create a larger private space. The private dining  rooms will open up into the main dining room for busier weekend evenings. The bar will be a main focal point with bar seating and elevated bar booths.

Look for a soon to be launched Sunday brunch and online butcher shop where RED South Beach will sell and ship to anywhere in the USA signature cuts of their top quality steaks and sustainable seafood. They’ll come with a package of his custom spice selection to recreate the RED experience.

RED South Beach, 801 South Pointe Drive, Miami Beach, T.305-534-3688. www.Redsobe.com