There are some experiences we simply do not question getting in the car and enduring a long drive for, because, in short, they are well worth it.
Chef Fernando Salazar
For those with kids (and even those without), Disney World comes to mind. Love a lazy sunset with a side of quirky bohemian fun? Key West is your spot. And for those who are die-hard steak lovers — not just any slab of meat, but one nearing divine properties — you’ll want to get in your car and journey south to Pinecrest.
Platea Prime Steakhouse and Ceviche Bar is located in this suburban Dade town, which is 11 miles south of Downtown Miami. If you are coming from Boca Raton, I suggest you bring a good playlist or audiobook to help pass the time. You’ll spot the eatery in a nondescript strip mall next to a Kumon Math learning center and an orthodontist. There’s a velvet rope at the entrance emulating the overpriced, substandard, see-and-be-seen spots dotting the touristy parts of South Beach. Thankfully, the similarities stop there.
Enter and you’ll be greeted by a warm and elegant space with dark woods, modern fixtures and a full view of the magic happening in the kitchen — an expansive lineup of Peruvian dishes and steaks. One of the first things I noticed was how many celebrations were taking place the night of my visit: wedding anniversaries, birthdays, even promotions. Tables were filled with folks marking important milestones wanting to raise a glass with friends and family at this special place.
Tostones
I can understand why.
For starters, Chef Fernando Salazar’s passion and dedication to his dishes — as well as the diners — is evident. The slight 30-year-old began his career out of a food truck, serving elevated Peruvian cuisine that garnered such high demand, he quickly realized he needed to open a restaurant.
Begin with ceviche, it’s a good way to get a pulse on the overall experience that awaits. My guest and I chose La Rosita — hake ceviche with sweet potato and choclo that is a delightful blend of bright, fresh flavors paired with nutty, crunchy texture from the choclo (a large kernel corn typical of the Andes region) and accompanying cancha (dried Peruvian corn).
Starters not to be missed are the Tostones, large sunshine-hued discs of fried green plantains generously topped with Wagyu picanha saltado (a meat stir-fry made in every Peruvian home), ají Amarillo (tangy yellow pepper sauce) and salsa criolla, Peru’s own pico de gallo.
Between the crunchy goodness of the plantain, the buttery meat and the zing of ají Amarillo and salsa criolla, this starter is worth the lengthy drive alone.
‘La Rosita’ Ceviche
Octopus is a big seller. It’s prepared sous-vide (a method of cooking under vacuum seal over low temperature that renders it extremely tender) and is paired with anticuchera (a spicy, yellow sauce), beef bacon, potatoes and choclo. Ají de Gallina Bites was one of Chef’s food truck offerings that was so popular it had to remain on the restaurant’s menu. Three golf-sized golden croquettes made with yellow hen, dehydrated Botija olives and grana Padano cheese balance the comfort of home-cooking with the expertise and artistry of a seasoned chef. And while I didn’t order a salad, the table next to me asked for a Charred Caesar, a dramatic presentation of Wood-fired romaine, Caesar dressing, boquerones (fresh anchovies) and grana Padano cheese that looked so delicious, I was tempted to lean over and ask for a bite.
If you haven’t yet, flag down the amicable sommelier who will skillfully suggest a wine of your liking. There’s also an assortment of cocktails – notably the Peruvian Pisco Sour, which comes in its traditional formula as well as various adaptations that include more Miami flavors like passion fruit.
Now we get to the meat of the matter (pun very much intended). Platea doesn’t hold back with its offerings, which range from an 11-ounce Prime filet mignon to a 64-ounce Prime Tomahawk. All steaks are prepared with a signature rub, Peruvian spices and brushed with the aforementioned anticuchera.
To add to the wow factor, steaks arrive with a thick sprig of fresh rosemary that is torched tableside (a great addition to your social media!) rendering a fragrant, smoky aroma that further sets the stage for the flavors that await.
It’s obvious from the first bite that Chef Salazar only works with the highest quality meat. In fact, his butcher (only a few blocks south of the restaurant) is owned by his best friend. This connection allows Platea to offer weekly specials that include Tomahawk Tuesdays, where diners are privy to a three-course dinner for two featuring a 64-ounce Prime Tomahawk Steak at a fraction of the usual price.
Prime Tomahawk
Sides like Aligot (Fondue-like mashed potatoes, cheese blend, caviar and chives) and Corn (Charred corn, mozzarella, anticuchera butter, ají Amarillo and cotija [fresh white cheese]) will fight the main course for your attention. And, if for some reason meat is not in your wheelhouse, there are other delectable main dishes to be had. Salmon Bakkafrost, Faroe Island sourced, compressed oranges and chicha-morada gastrique, is an unexpected interpretation of a popular dish that I made a note to order the next time around.
Yes — I had not even finished my meal and was already planning my return. But first, I needed to wrap things up with dessert. The Garden Lucuma cheesecake, made with lucuma, a fruit native to the Andes (and favorite in Peru), dulce de leche mousse, cacao cookie crumbles and wild berries and the Chocolate Cake, a five-layer dulce de leche cake with Amazonian cacao and orange-infused nitro-rose beckoned. They sounded so enticing that I did what anyone in my position would do: I ordered both. A new dessert, La Planta (lúcuma mousse, chocolate and vanilla ice cream truffles, kiwicha (mini quinoa), cookie dirt and edible flowers) was added to the menu after my visit.
From my decision to visit to the last spoonful of delectable dessert, a night at Platea translates to an evening overflowing with wonderful choices, making the distance traveled to get there the last thing on one’s mind.
Platea Prime Steakhouse & Ceviche Bar is located at 12175 South Dixie Highway, Pinecrest. For more information, call 305-964-5108 or visit plateamiami.com.