Restaurants
Dirty French Brings Steakhouse Swagger with Miami Flair
Velvet Nights and Neon Lights Meet Tableside Flair with Prime Steaks and Fresh Seafood Serving Pure Energy, Flavor and Celebration.
August 21st, 2025
Walking into Dirty French Steakhouse feels like stepping into a Miami fever dream. Neon bounces off mirrored walls, zebra-upholstered chairs cradle crisp white tables, and silk lanterns cast a warm glow over every dish. Designed by Ken Fulk, the space recalls Parisian icons like Maxim’s while embracing Miami’s neon-drenched ’80s energy. Even the bar draws the eye with a gold-leaf ceiling, Murano glass chandeliers, and a tropical leaf pattern that immediately sets a lavish tone.
Guests are immediately greeted with an array of cocktails and the first offering: warm, pillowy flatbread reminiscent of naan, served with rich, flavorful compound butter. The bread melts in your mouth, setting the tone for a meal that balances indulgence with artistry. The cocktail menu mirrors this energy, offering inventive, visually striking drinks that feel like part of the performance.

photo by Joel LaFortune
Servers in custom pink tuxedos glide across the room, carrying plates with the precision of seasoned performers. Yet beneath the glamour, the kitchen executes each dish with care and precision. MFG co-founder Rich Torrisi and the culinary team blend classic steakhouse tradition with French, Moroccan, and global flavors, delivering dishes that match the visual spectacle.
The experience continues with the Raw Bar and Shellfish towers. Sweet Petites oysters from Martha’s Vineyard glisten under a delicate red wine mignonette. The Giant Grilled Oysters “Bourguignon” arrive piping hot, rich with garlic butter and parsley. Towers of lobster shine like jewels, the cold briny meat drawing diners to their first bites before conversation can intervene.
Appetizers continue the balance of flavor and visual drama. The Thousand Layer Mushroom “Millefeuille” stacks royal trumpet mushrooms with green curry and sweet peas, presenting both elegance and earthy flavor. Lobster Ravioli with Sauce Nantua offers a gentle spice that balances the richness, while Tuna Tartare with Bird’s Eye Chili adds a crisp, lively bite. The Crab Cake Croustillant arrives impossibly crisp outside and tender within, complemented by butterball potatoes and a whisper of cayenne.

photo by Joel LaFortune
Steaks dominate the menu with prime-aged cuts including Filet Mignon, Ribeye and New York Strip. Diners seeking bold cuts can order a 40-ounce Porterhouse or a Wagyu Tomahawk. The meat comes from the world’s most renowned purveyors including Snake River Farms, LaFrieda and Dakota. Simple seasoning with salt, pepper, butter and garlic highlights the quality of the beef. The New York Strip delivers a crisp, caramelized crust with a tender, juicy center. Sides like Dirty Rice and Whipped Potatoes complement the mains with depth and comfort. However, my favorite side was the perfectly sautéed Creamed Spinach. Brimming with flavor, it proves greens can feel indulgent and celebratory.

Seafood offerings remain strong throughout the evening. The Dover Sole Meunière is delicate and buttery, served tableside for a flourish of theater. The Duck à l’Orange offers crisp skin and aromatic Moroccan spices, deservedly of the high praise from other diners. It truly is showstopper. With a subtle smokiness, its sweet and tangy orange glaze hits the palate perfectly, balancing savory depth with bright citrus notes, while hints of cinnamon, coriander and cloves elevate each bite. It’s the kind of dish that lingers in memory long after the plate is cleared. However, the spit-roasted Prime Rib is another skyscraper of flavor, perfected at MFG’s New York Grill, it arrives tender and flavorful, its texture demonstrating careful preparation and timing.

photo by Joel LaFortune
Desserts close the meal with flair. Soufflés by pastry chef Stephanie Prida rise elegantly, while tableside flambés add drama. Triple Chocolate Layer Cake, Strawberry Shortcake Sundae, the Classic Crème Brûlée or Hot Beignets (reminiscent of New Orleans own Café du Monde) complete the finale and while their extremely tasty, they’re just no match for just how good the main dishes were.

photo by Joel LaFortune
Dirty French comes with a premium price, and while a few dishes may fluctuate, the bold flavors, stunning presentation and high-energy atmosphere make every moment memorable. With theatrical service, inventive dishes and vibrant, over-the-top design, Major Food Group proves why Miami is the perfect stage. The steakhouse turns dinner into a full-sensory experience where taste, style and atmosphere collide effortlessly.
Visit the official website: Dirty French Steakhouse Miami
Learn more about Major Food Group: Major Food Group
Restaurants
Arc Culinary Where Every Bite Gives Back
This intimate chef-driven tasting experience in Broward blends elevated cuisine, live culinary artistry, and a mission that transforms lives.
June 20th, 2026
Not every memorable night out in South Florida happens at the trendiest Miami hotspot or the newest Fort Lauderdale restaurant. Sometimes, the most unforgettable dining experiences are hidden in places you’d least expect.
Arc Broward’s Arc Culinary is one of those rare gems.
More than just a dinner reservation, Arc Culinary delivers an immersive chef’s table experience where guests enjoy thoughtfully curated multi-course meals while watching talented chefs prepare and present each dish right in front of them. The result feels part fine dining, part live performance, and entirely unforgettable.
With limited seating and rotating themed menus, every event feels exclusive like being invited to an intimate dinner party hosted by some of South Florida’s most passionate culinary talent.
The real magic begins once the first course arrives.
At Arc Culinary, dinner becomes an experience. Instead of dishes quietly appearing from behind kitchen doors, guests get a front-row seat to the craftsmanship behind every plate. Watching the chefs work adds a level of connection and appreciation that transforms the meal into something far more interactive and personal.
For its recent Fresh SoFlo Summer Flavors dinner, Arc Culinary showcased a four-course tasting menu celebrating seasonal Florida ingredients with elevated technique and thoughtful presentation.
The evening began with a refreshing Florida blue crab starter served with avocado, ruby red grapefruit, hearts of palm, and a bright key lime vinaigrette. Light, citrusy, and beautifully balanced, it captured South Florida summer on a plate.
Course two brought a stunning pan-seared Florida snapper, perfectly crisp on the outside and paired with sweet corn purée and blistered cherry tomatoes. The standout element, however, was the sauce. A swap to miso chili oil added layers of umami, subtle spice, and richness that completely elevated the dish. It was one of those bites that makes the entire table pause.
The third course featured a beautifully cooked grilled filet mignon, served with roasted summer peppers, shaved fennel, arugula, and key lime chimichurri. Rich yet balanced, it delivered the kind of bold, satisfying flavor you hope for in a main course.

Dessert ended the evening on a classic South Florida note: a stunning key lime tart that was equal parts creamy, tart, and sweet.
While the food alone makes Arc Culinary worth visiting, what makes the experience truly special lies beyond the plate.
Founded in 1956, Arc Broward has spent nearly seven decades serving individuals with developmental disabilities and life challenges throughout Broward County. The nonprofit supports individuals from ages 1 to 91, offering programs that include education, employment services, behavioral health support, residential programs, and family resources.
Arc Culinary operates as one of Arc Broward’s most innovative social enterprises, using food as both a source of funding and a pathway to opportunity.
Proceeds from dinners, private events, catering, and culinary programming directly support Arc Broward’s life-changing services while also helping create hands-on training and workforce opportunities in hospitality and culinary arts for individuals with special needs.
In other words, this isn’t just dinner.
It’s a chance to support inclusion, independence, and meaningful opportunity—all while enjoying an exceptional meal.
That’s what makes Arc Culinary so special: you come for the chef-driven menu, the intimate atmosphere, and the creative flavors, but you leave with something deeper.
In a region filled with restaurants competing for attention, Arc Culinary offers something increasingly rare a dining experience that feels personal, purposeful, and genuinely impactful.
Because at Arc Culinary, every course tells a story and every bite gives back.
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