The premium protein option at Prime 112. Japanese Wagyu features extraordinary marbling that renders during cooking, creating a buttery, rich steak that requires minimal seasoning. The kitchen grills it to order, developing a crust while maintaining a rosy center. The Wagyu's fat melts on the tongue, creating a mouthfeel that regular Prime beef can't match. Reviewers consistently name this as a standout cut. Priced by weight — expect $65-85 for an 8-12 oz cut.
Tips from diners
Order this medium-rare to experience the marbling fully. The chef will confirm doneness — ask for medium-rare and trust the kitchen's judgment.
Order one steak to share or two and enjoy them together. The Wagyu is rich enough that sharing is satisfying.
The steakhouse classic executed with house-aged beef. Prime-grade beef is aged in-house for 21-28 days, developing deeper, more complex flavors and concentrating the meat's natural umami. The rib eye cut is marbled throughout, rendering fat during the grilling process to create a richly flavored steak. Finished with a compound butter infused with herbs. The aging process distinguishes this from standard steakhouse beef. Priced by weight — expect $55-75 for an 8-12 oz cut.
Tips from diners
Weeknight pricing is often better than weekend. Call ahead and ask about happy hour specials or early dining options.
A simple steakhouse staple executed well. Hard-boiled eggs are halved and filled with a yolk mixture that combines mayo, mustard, and complementary spices for tang and creaminess. Paprika and fresh herbs garnish the top. The combination of creamy filling and the slight sulfur note of hard-boiled eggs creates the classic flavor profile. It's an ideal shareable starter.
Tips from diners
Order this for the table as a shareable starter. It's light enough not to fill you up before the steak arrives.
A signature side that reviewers consistently cite as separating Prime 112 from every other steakhouse. Hand-cut potatoes are fried until they achieve maximum crispness while staying tender inside. Caramelized onions add sweetness and depth. The execution is meticulous — each batch cooked to order rather than held warm. The texture and flavor are unmatched among steakhouse sides. Many diners order multiple portions.
Tips from diners
Order two portions. One is good, but once you try them, you'll want more. They're the best potato dish in South Beach.
A traditional starter that Prime 112 executes with quality ingredients. Fresh lobster stock forms the base of a rich, creamy bisque. Pieces of tender lobster meat are scattered throughout. The soup strikes a balance between luxurious and not heavy. Finished with a splash of sherry that adds complexity. It's an ideal opener before a big steak.
Tips from diners
Order this as your appetizer before the steak. The richness prepares your palate without overwhelming it.
Prime 112 opened on January 2, 2004, and immediately revolutionized Miami Beach dining as the city's first modern, chef-driven steakhouse. Located in the historic Browns Hotel on Ocean Drive, the restaurant is led by restaurateur Myles Chefetz and a kitchen that sources USDA Prime beef and dry-ages it in-house. The menu moves beyond steakhouse tradition with inventive sides and preparations, including signature potato dishes that reviewers cite as standouts.
Prime 112 is consistently booked for dinner, especially Thursday-Saturday. Book at least 2 weeks in advance via OpenTable. Even with a reservation, expect to wait 15-20 minutes at the bar during peak hours (6 PM - 8:30 PM).
Lunch service (12 PM - 3 PM) offers better availability and often shorter wait times. The menu is nearly identical to dinner, and you get the same quality of food and service.
Late-night service (after 9 PM) often has walk-in availability and feels less crowded. Friday and Saturday nights go until 1 AM, making this a good post-dinner option.
The bar stocks an extensive wine list and specialty cocktails. The bartenders are knowledgeable about wine pairings with steak — ask for recommendations in your budget.
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