The Forge Restaurant | Wine Bar by Shareef Malnik

The Forge, Miami Beach, (305) 538-8533

OceanDrive – The Forge and Dewey LoSasso – Miami’s Longtime Steakhouse

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Few restaurants in Miami have the long and distinguished history of The Forge. Throughout the decades, customers have remained loyal with everyone from Elizabeth Taylor to Chris Bosh dining the night away at the 41st Street eatery (Brett Ratner and Mickey Rourke were busboys ther back in the day). Now, thanks to a stunning facelift, The Forge is celebrating a new era. Gone are the dark woods and heavy, old fashioned bar; in their place is a dazzling, light-filled space with large Murano-glass chandeliers. After overseeing this physical transformation, owner Shareef Malnik upped the ante by hiring renowned Miami chef Dewey LoSasso to take the culinary helm.

Traditionally Novel

“I spent about 12 weeks going over the menu, and it’s been tweaked twice since the March reopening. At the old Forge, menus seldom changed. For example, this is one of the first places to do chopped salad. Why would you ever take it off the menu? And the dressing is perfect. So how do we make it better? We added some Angus-beef tataki and porcinitomato, which is the equivalent of a culinary hug. The Super Steak has been on the menu for 20 years, so we weren’t going to touch it. But there is a new steak dish–Coffee and Eggs–and I recently added a 12-ounce New York strip: It’s smaller and you don’t have to commit to the higher price point. That’s another aspect of the new Forge: You can spend money but you don’t have to. It’s an affordable, comfortable living space, not just a restaurant.”

Family Matters
In 1968 Alvin Malnik bought the site of an old Miami Beach black smith’s shop; a year later he opened the doors to the opulent, original Forge. It’s always been a family business, and that’s what drew LoSasso to the project. “At The Forge, you’ll find the same guy has been making the macadamia-nut roll for 30 years. marva, the receptionist, has also been here that long. There are business elements, family elements, and that’s why I took the job. On Mother’s Day there was a table with three generations of longtime regulars, and they all had something different; lobster peanut butter and jelly, mushroom risotto, and of course a steak. The family that dines together….”

Written by webmaster

November 30th, 2010 at 12:09 pm

Posted in Uncategorized

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