Hereford Grill Restaurant

The story

Crafted with passion, served with love

Where Fire and Tradition Meet in Miami

Hereford Grill Steakhouse is built around a straightforward conviction: the finest cuts of meat, cooked over a combination of charcoal and wood fire, need little else to become something exceptional. That aromatic wood smoke and unmistakable sizzle are not decorative touches — they are the technique, drawing directly from Buenos Aires' deep grilling traditions and translating them to Miami's dining scene.

The sourcing story matters here. Through a partnership with Corte Comedor, a Michelin-guide Argentine steakhouse, every cut is sustainably raised, hormone-free, and properly aged. Dry-aged prime meats are selected for quality, traceability, and sustainability, and fresh seasonal farm vegetables round out the plates — not as an afterthought, but as a genuine expression of what's growing well right now.

The Da Silva Hospitality Foundation

Behind Hereford Grill is Erasmo Da Silva, who grew up learning the full scope of the hospitality business under his father in Caracas, Venezuela — from kitchen operations to staff management to the financial mechanics of running a group. That family business now manages 11 restaurants and two hotels in Venezuela, employing more than 900 people. In 2017, Erasmo brought the Da Silva approach to South Florida with the opening of Zucca in Coral Gables, which became one of greater Miami's most respected Italian restaurants. Hereford Grill represents the group's next chapter: the same standard of care applied to a wood-fire steakhouse format.

A Wine List Worth the Recognition

The wine program earned Hereford Grill a Wine Spectator Award of Excellence in 2025 — a distinction that reflects both depth of selection and thoughtful curation. The list specializes in Italian wines, complemented by French and American selections, spanning rare vintages alongside more accessible favorites. That Italian emphasis gives the program a distinct character within Miami's steakhouse landscape, where bold reds tend to follow more predictable paths.

The restaurant also hosts curated wine dinners that go well beyond a standard pairing menu. A recent evening featured VIK, named the world's best vineyard in 2025, with a four-course menu built specifically around the wines rather than the other way around — a format that reflects how seriously the team takes the relationship between glass and plate.

The Full Experience

Lunch, dinner, and Sunday brunch are all on offer, along with a bar program and weekly events — from specially priced cuts on Saturdays to a Thursday evening music night. Private dining accommodates up to 90 guests for seated events, or 100 for cocktail receptions, and a catering service extends the kitchen's reach off-site. It's a steakhouse that functions equally well for a quiet weeknight dinner or a larger celebration, without losing the focus that makes the core experience worth returning to.