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Gotham Steak @ the Fountainebleau Hotel (Miami)

Incase anyone is interested, Gotham Steak located at the newly renovated Fountainebleau Hotel in MIami is open as of this past Monday... here is a menu I found online if interested.

http://www.thrillist.com/pics/34636po...

Pretty expensive -- but should be very good considering its going to be run by the chef from NYC's Gotham Bar and Grill -- which is excellent.

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  1. beautiful dining room. rude manager(brad),clueless hostesses,crying children seated near us at 1030pm. uninspired menu. steaks would have been delicious if not covered with an over abundance of coarse salt. why any chef feels the need to salt or sauce an exquisite piece of beef is beyond comprehension. truffle fries had more salt and not a hint of truffle oil. overall experience not worth the price.

    12 Replies
    1. re: amaliax

      Certainly someone on the restaurant staff should have muzzled those children. I don't understand why chefs use salt either.

      1. re: Frodnesor

        All good chefs use salt. You're kidding yourself if you think that top-tier chefs don't use salt. Good cooking is about balance, and using just enough salt to enhance flavor without becoming salty. Hell, I even put a dash of salt in my coffee grounds - it makes the flavors pop.

          1. re: orlwine

            LOL all good restaurants muzzle children as well!

            1. re: dmo305

              I believe A Modest Proposal provides the final answer.

          2. re: Frodnesor

            What surprises me is that the menu is uninspired given that it's a steakhouse. Some of the most innovative meals I've ever had have been at steakhouses. Some of them mash the potatoes, and one even put cream in the spinach. Freaking genius.

            1. re: lax2mia

              Once, I had a cake made completely of chocolate.

              1. re: Icantread

                i appreciate the acerbic responses,made my day. sarcasm aside i meant to say i was uninspired by all the asian-fusion and floribbean sides and entrees. they have become so commonplace in restaurants everywehere that i long for the simplicity of a real steakhouse menu(with a light handed addition of salt for enhancement) in an adult atmosphere.i live in chicago where we have a ridiculous amount of steakhouses but most are lacking in atmosphere.gotham seemed to offer a sexier ambiance. i was looking for a total experience the night i ate there.

                1. re: amaliax

                  We've had a lot of good fun at your expense. Many of us locals have watched in bewilderment at the influx of steakhouses, almost all of them from non-local celeb chefs or chains. Occasionally the concept is done well (Michael Mina's Bourbon Steak is a very nice meal) but for the most part, I just don't see the point. If you're just doing a straight-ahead steakhouse, it seems very difficult to come up with something that will distinguish one from another; if you're trying to do something more inspired, why not just open up a "restaurant" instead of a "steakhouse"? We're years past the Atkins trend and nobody can afford Kobe beef anymore.

                  Just one small note - I actually see verry little in the Gotham menu that I'd call "floribbean". Other than one or two dishes that have mango (which is not in season now) there seems to be little attention paid to local ingredients.

                  1. re: Frodnesor

                    Has anyone tried the other restaurants in the Fountainebleau? How about 1 Bleu? I'd love to know how things are going with Mark Militello there.

                    1. re: moralesmom

                      I went to Scarpetta at Fontainebleau.

                      Place is nice, really pretty white and black marble at the bar.

                      Waiter was nice, i had foie gras stuffed ravioli, was pretty good.

                      Not too pricy i thought, will go back someday.

                      Surprised after spending a billion in renovation, their website does not show anything of those new places...

                      1. re: moralesmom

                        We have been to One Bleu a few times and really like what Mark has done with the menu. The fish has been really good and the veal chop is as tender as can be. It is Mark at his best.......you will not be disappointed.