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Restaurants Guide
PRIME ONE TWELVE RESTAURANT - SOUTH BEACH
Street: 112 Ocean Dr.
City: Miami Beach, FL 33139
Phone: 305 532 8112
Type: Steakhouse
Atmosphere: Notable Wine List, Business/Romantic Dining, Upscale
Website: N/A
DESCRIPTION


Miami Bars Clubs Nightlife Restaurants and Dining GuideCONCEPT:
Modern Steakhouse

Prime One Twelve touches all the senses…energy from the open kitchen, aroma of dry-aged prime steaks, vision from well-plated cuisine, tantalizing taste of great food and the smooth touch of the leather banquettes and lush wood throughout the restaurant.

Chef Mike Sabin’s menu (with his goal being to "just make sure that we make people happy") features the best traditional steakhouse fare modernized to create a contemporary menu tailored to the way people dine today. All meat is strictly dry aged (same reSource as Peter Luger’s in New York). Prime One Twelve is a departure from the stuffy atmosphere of the conventional "men’s club" environment of steakhouses. A sleek design, modern menu, superb service and romantic background music (Sinatra, if you please), create an atmosphere that is comfortable, highly sensual and appealing to women as well as men.

CUISINE:

According to Chef Sabin, the three major ingredients that "make things taste good" are cheese; butter (from Vermont) and bacon (Applewood Smoked) and Prime One Twelve serves the best quality that money can buy. The strips of bacon at the bar instead of the usual cocktail fare of peanuts are not to be missed.

Sea salt is a prominent ingredient at Prime One Twelve. Hawaiian sea salt graces each table and derives its pink color from volcanic clay. The gray colored sea salt is from France and the White Sea salt is from the United States. The sauces and butters to accompany the steaks are all homemade and include a Prime 112 Steak Sauce, Horseradish Cream, Hollandaise and Chimichurri sauce. The butters include Gorgonzola; Truffle; Foie Gras and Chipotle Lime.

The Chef’s Compositions include fish and poultry dishes of a more "composed" look including accompaniments – atypical of steak houses where everything arrives á la carte. The Compositions include Seared Center Cut Yellowfin Tuna with Avocado, Hearts of Palm and Kumamoto Oyster Sauce; Soy Marinated Sea Bass with Steamed Baby Bok Choy and Sweet Miso Sauce and Pan Roasted Boneless Half Chicken with Roasted Root Vegetables and Natural Reduction, just to name a few. Succulent live Maine lobsters are available daily from 2 to 3 pounds each.

A diverse menu of potato options includes Sea Salt Baked Potato with Vermont Butter, Applewood Smoked Bacon Bits and Chive Soul Cream; Sweet Potato & Vanilla Bean Mash; House Made Tater Tots and Potato Pancakes with Soul Cream and Apple Compote.

Accessories are top grade side dishes including fresh Creamed Spinach with Crispy Shallots; Four Cheese Truffle Mac (Macaroni); Fried Green Tomatoes; Braised Collard Greens with Smokey Bacon; Sautéed Broccoli Rabe with Garlic, Chilies and Lemon and Rum Baked Sweet Plantains among others.

Dessert is straightforward and designed by Hedy Goldsmith. A hearty Granny Smith Apple Pie with Candied Walnut Streusel and Caramel Sauce is rivaled by the Key Lime Pie with Schlog and Huckleberry Sauce as the house favorites.

An extensive wine list featuring more than 900 wines from all around the world including California, Italy, France, Australia, South Africa, New Zealand, Argentina, Chile and Spain. Prices range from $45 and a superb by-the-glass program $8 - $21 will attract even the most distinctive oenophile. A full bar is available.
HOURS
DRESS CODE
PAYMENT INFO
dinner: 6:30 - midnight
lunch: noon - 3:.00pm
Casual to dressy
Visa/Amex/Master
RESERVATION
PARKING
PRICES
Reccommended
Valet, $10.00
N/A
MORE INFORMATION

DECOR:

Alison Antrobus designed the interior to create a "sexy, sophisticated steak house," according to Mr. Chefetz. Inspired by the fact that the entire building had been lifted up four feet and moved back to resolve, and accommodate the new landscape that had evolved around it’s original footprint, Ms. Antrobus found "two exciting elements that would govern the design of the Prime One Twelve, "Suspension," and a play between permanence and impermanence as expressed through the notion of a very historical building having to undergo so much movement…literally."

The sense of suspension is seen in the details of the bar cases which are mounted/suspended on stainless steel poles. This "floating" concept is also expressed in the use of acrylic for the bar stools and in the raised brick columns set on a lighted acrylic base to symbolize the "lifting of the building." The use of brick around the 6" x 6" existing steel columns was not only re-emphasizing the structural grid of the building but more so as a material that expressed permanence and one that would conjure up a sense of nostalgia. The heaviness and permanence of this material was juxtaposed with the lightness and impermanent structure of arched wood ribs that were hung from the ceiling on chains.

The acrylic panels embedded with natural grass line the bar and the kitchen, which is also incorporated in the menu design. According to Antrobus, "the space would not have been complete without honoring and sharing it’s history in such a way that would make it accessible, and an integral experience, to all those who visited the building." The back panels of the liquor cabinets lining the entrance display old newspaper clippings and archived photographs of the building prior to the existence of Ocean Drive.

There are four areas of the floor design that were preserved from the original hotel: the hexagon mosaic tile at the entrance and vestibule, the broken colorful tile in the now living room/lobby, and the existing corridor that runs down the center of the restaurant. This existing corridor was "remembered" by a visible change in direction and size of the floor boards that exist throughout the restaurant. Inserts of Dade County Pine in the scale of door thresholds were placed into the perimeter of this marked corridor to mark the original doors to the cabana rooms.

The lighting is warm amber tones achieved through glass shields surrounding the bulbs over the tables and the suspended lights by the kitchen. The oatmeal fabric of the large lampshades was selected to offer a similar tone on the lighting. Table top lamps on the bar counter add a more domestic feel, as opposed to hanging lights traditionally seen over a commercial bar. Adding a modern edge to the old world tradition of a steak house in such a historical building is a high tech vinyl (by Pollack) embossed to imitate the weave of linen while adding a metallic spin.
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