Lafayette Steakhouse

The story

Crafted with passion, served with love

A Brickell Address with a London Speakeasy Soul

Lafayette Steakhouse is the vision of Mathieu Massa, Founder and CEO of Mr. Hospitality Miami, brought to life through a collaboration with designer Carlos Rodriguez of Escala Forma Studio. The result is a space draped in mahogany, oak, and sumptuous leather upholstery — warm enough to feel welcoming, polished enough to feel like an occasion. American heritage artwork lines the walls, and the deep-toned palette channels the atmosphere of a coveted London speakeasy rather than a conventional dining room.

The restaurant sits at the intersection of French technique and American steakhouse tradition, a combination that runs through every element of the experience — from the room's European finesse to the wood charcoal Josper oven firing in the kitchen.

The Food: Prime Cuts, French Flair, and a Josper Oven

The menu centers on dry-aged USDA Prime cuts sourced exclusively from America's finest family-owned farms, specifically Châtel Farms. A 34 oz Tomahawk is carved tableside; a Filet Mignon and a Boneless Ribeye round out the grill section alongside classic Steak Frites with au poivre sauce. The kitchen's French-American character shows clearly in the supporting cast: a tableside Caesar salad, Hamachi Crudo with truffle and yuzu, Crispy Blue Crab Croquetas, and a Truffle Croque Monsieur at happy hour. Seafood holds its own — Yuzu Chilean Sea Bass with coconut and cilantro, Miso Glazed Salmon with smoked romesco — alongside indulgences like Kaluga Caviar-topped deviled eggs and a Truffle Pizzeta.

The Chef's Tasting Menu, available on Wednesdays and Thursdays, distills the kitchen's range into three focused courses: options include Tuna Tartare with Hass avocado and kaffir, Pan-Seared Chilean Sea Bass in Lafayette curry, and a Prime Filet Mignon with the option to add pan-seared foie gras.

The Wine Program: Wine Spectator Recognized

The beverage program earned Lafayette a Wine Spectator Best of Award of Excellence in 2025 — recognition that reflects the depth and curation Head Sommelier Higor Valle has brought to the cellar. The list spans Bordeaux, Burgundy, Napa Valley, Tuscany, and Piedmont, organized across Old World and New World categories. By the glass, dessert wine options alone run from a 20-year Tawny Port to multiple vintages of Château d'Yquem. The cocktail list is equally considered, with signatures like Stand By Me (The Macallan 12yr, Drambuie, ginger, honey, smoked) and Tutti Frutti (Bulleit Rye, Zacapa 23, passion fruit, hibiscus).

The Collector's Experience

Beyond the regular dinner service, Lafayette hosts a recurring BYOW (Bring Your Own Wine) evening called The Collector's Experience — an intimate format where guests bring a treasured bottle, share its story, and have it paired with Lafayette's kitchen bites. It's a distinctive program that speaks to the wine-forward identity of the restaurant.

Who's Behind It

Alexandra Massa, Chief Strategy Officer at Massa Investment Group, oversees operations at Lafayette. With a decade of experience in organizational management and a background in engineering, she brings a disciplined, strategic hand to the hospitality group's expanding portfolio. The restaurant operates under a smart casual elegant dress code and welcomes guests of all ages in the main dining room.