This Florida Steakhouse Serves A 55-Ounce Wagyu Tomahawk In A Glowing Briefcase

A steak arrives inside a glowing briefcase, complete with sparklers and music. That is a real menu item, and it holds a 55-ounce Australian Wagyu tomahawk.

The rest of the menu doesn’t exactly whisper either. There’s a potato served in 24k gold and topped with Siberian caviar.

Dessert can show up as a strawberry tree with gold chocolate sauce.

I like how this place leans all the way into the show. It feels built for birthdays, big nights, and anyone who wants dinner to feel like an event.

DJs keep the energy going long after the plates clear.

At Papi Steak in Miami Beach, the velvet booths and low lighting set the scene for a dinner that gets livelier as the evening goes on.

The Briefcase Steak Is Exactly As Loud As It Sounds

Papi Steak Miami Beach turned one steak into a full stage production. The Beef Case brings a 55-ounce Australian purebred Wagyu tomahawk to your table inside a custom illuminated briefcase.

Sparklers fire up as it arrives. Music joins in, so the whole room knows something big just landed.

Founders David Grutman of Groot Hospitality and partner David Einhorn opened the restaurant in September 2019. The name honors Einhorn, nicknamed Papi, who is known for his love of grilling.

That backstory explains a lot. This is a steakhouse built by a hospitality group famous for nightlife, so the flair comes naturally.

The Beef Case is built for a celebration. Between the illuminated briefcase and the sparklers, the presentation gives the whole table something to talk about before the first bite.

My advice is simple. Order it if your group is large, hungry, and ready for attention.

Skip it if you’d rather fade quietly into your corner booth. The table next to you will still enjoy your show, either way.

Meet The Namesake Tomahawk With A Secret Sauce

Thirty-two ounces is a lot of steak for one plate. The Papi Steak itself is a Glatt Kosher tomahawk cooked medium and brushed with a signature secret sauce.

The kosher detail matters more than you might expect. Plenty of high-end steakhouses in Florida don’t offer Glatt Kosher beef as their headliner.

The secret sauce stays secret, of course. Nobody is handing out the recipe, so you’ll have to taste it to form your own opinion.

Cooking it medium is a deliberate choice. A tomahawk this thick needs a steady hand to hit that temperature evenly from edge to bone.

Sharing makes the most sense here. Thirty-two ounces split across a table leaves room for sides, starters, and the dessert you’ll probably regret skipping.

Is it worth the buzz? That depends on whether you want a classic steakhouse dinner or a showpiece with its own name.

I can’t imagine coming here and not at least considering it. Ordering the house namesake feels like visiting a bakery and ignoring the bread.

Just plan your evening around it. A steak this big deserves a slow, chatty meal rather than a rushed bite.

The Pastrami Might Steal The Spotlight From The Steaks

Pastrami at a fancy steakhouse sounds like a plot twist. Yet the house-cured Wagyu pastrami ranks among the most talked-about dishes at Papi Steak.

It usually comes out hot. Cornichons and house-made mustards sit alongside, giving that rich meat a tangy little kick.

Curing pastrami in-house takes real patience. It’s a deli tradition, and seeing it in a glitzy dining room feels like a fun nod to classic Jewish comfort food.

That theme continues elsewhere on the menu. Golden crispy potato latkes arrive with crème fraîche and apple chutney, and kosher chicken schnitzel shows up too.

This might be the smartest way to approach dinner here. Start with pastrami, add latkes, and decide later whether you truly need a giant tomahawk.

Your wallet may thank you. Your stomach almost certainly will, since these starters aren’t exactly light.

I believe this is where the restaurant feels most personal. The flashy stuff gets the photos, but the deli-inspired plates show some actual heart.

Order the pastrami even if you came for steak. Good luck pretending you didn’t want a second plate.

Gold, Caviar, And A Potato That Got Dressed Up

Some side dishes simply refuse to stay on the side. The Monopé Potato comes served in 24k gold and topped with Siberian caviar and crème fraîche.

Yes, a potato wearing jewelry. It’s the kind of plate that ends up on your phone before it reaches your fork.

Mac and cheese gets the same treatment here. The Crispy Lobster Mac and Cheese includes Gruyère, Mornay sauce, and Kaluga caviar.

A Truffle Mac and Cheese is also available. That one feels a little more grounded, if anything topped with truffle counts as grounded.

Caviar fans have even more options. The restaurant offers several caviar pairings and services for anyone who wants the full fancy treatment.

So who orders all this? Mostly people celebrating something, which fits the restaurant’s whole party-dinner identity.

Here’s my honest take. These dishes are fun once, but they lean more toward spectacle than everyday steakhouse comfort.

Pick one gilded item for the table and share it. That way you get the glitter moment without turning dinner into a contest of who can order the most gold.

A Wagyu Flight Lets You Travel Without Leaving Your Seat

Four regions on one plate sounds like a geography lesson you can actually eat. The Wagyu Sampler Flight offers 2-ounce portions of premium beef from different sources.

The lineup includes A5 Miyazaki and Hokkaido Snow. Olive-Fed Wagyu and Sheer Farm beef round out the tasting.

Small portions are the clever part here. Wagyu is famously rich, so two ounces of each lets you compare without feeling overwhelmed.

Think of it as homework that tastes amazing. You’ll learn quickly which style you like best, and maybe which one you’d skip next time.

This option also suits curious eaters who hate committing. Ordering one giant steak is a big decision, while a flight keeps your choices open.

It’s a solid pick for couples too. Splitting the flight gives you something to talk about besides the music.

Not every Florida steakhouse puts this kind of lineup on one board. That alone makes it worth considering, even if the rest of the menu feels over the top.

Pair it with a simpler side. Let the beef do the talking for once.

The Dining Room Looks Like A Secret Old Hollywood Theater

Red velvet everywhere might sound like a lot. At Papi Steak Miami Beach, it’s the whole point.

The restaurant closed in September 2025 for a major renovation. It reopened in November 2025 with a fresh look from the design firm Rockwell Group.

Out front, a dramatic red-draped façade sets the mood. Inside, lacquered corridors, velvet walls, and gold accents lead you toward a striking crystal chandelier.

Deep red velvet banquettes line the room. Resin-topped tables and shimmering floral wallcoverings by Candice Kaye add even more sparkle.

The style blends Golden Era Hollywood swagger with modern Miami energy. It’s glamorous in a way that feels a little bit like a movie set.

A marble bar anchors one side of the space. The main dining room seats around 100 guests, so it feels lively without being enormous.

I like how committed the design is. Nothing here plays it safe, and that boldness matches the menu perfectly.

Dress to match the room. Your sweatpants deserve a night off anyway.

Leave The Flip-Flops At Home Or Risk The Door

Beach town rules do not apply at this door. Papi Steak enforces an upscale casual to smart and elegant dress code, and management can deny entry.

The no list is pretty clear. Hats, tank tops, flip-flops, shorts, athletic team apparel, and beachwear are all off limits.

Kids aren’t exempt either. The policy applies to children, so plan little outfits accordingly.

Gentlemen need a blazer or a collared, long-sleeve button-down shirt. Ladies are encouraged to wear polished, upscale evening attire.

The dress code is worth keeping in mind if you’re heading to dinner straight from the beach. Give yourself time to change before your reservation.

My tip is to pack one sharp outfit before your Florida trip. A long-sleeve shirt and nice shoes take up little suitcase space.

Showing up underdressed would be a rough start. Nobody wants to spend their reservation hunting for a store selling blazers at dinnertime.

Dinner Slowly Turns Into A Late-Night Party

Quiet conversation is not the main event here. DJs play music into the late hours, giving the room a lively, club-like feel.

Hours start at 6 PM every night. Thursday runs latest, until 1 AM, while other nights wrap up earlier.

Tableside service is a huge part of the night. Many dishes arrive with a little performance, which keeps the energy high from start to finish.

Private dining rooms offer a slightly different vibe. Some feature brass mirrors, rich drapery, and a golden tropical ceiling meant to feel like a hidden Miami theater.

That’s perfect for birthdays and big groups. It’s less perfect if you want a calm chat with an old friend.

Honestly, the volume is a choice, not an accident. The restaurant is designed for celebrations, so the soundtrack is part of the menu.

Pick your night based on your mood. Thursday suits night owls, while an early weeknight table may feel a touch more relaxed.

Bring people who like a little noise. Introverts may want earplugs and a really good dessert.

South Of Fifth Makes A Great Pre-Dinner Stroll

Location might be the restaurant’s sneakiest perk. Papi Steak sits at 736 1st Street, Miami Beach, FL 33139, in the South of Fifth neighborhood, often called SoFi.

South Pointe Park is a short walk away. South Beach and Lummus Park are close too, which makes planning an evening pretty easy.

Since dinner starts at 6 PM, a sunset walk works beautifully beforehand. Just remember your dress code, since you’ll be strolling in your nice shoes.

Advance reservations are strongly recommended. Walking up hoping for a table on a busy night is a gamble you probably won’t win.

Papi Steak has a local following, too. Modern Luxury describes the South of Fifth steakhouse as a favorite among Miami locals and celebrities.

So is Papi Steak overhyped? I believe it depends on whether you want a meal or a moment.

Come for a celebration, and the hype makes sense. Come for a quiet steak, and you might want a different door.