Papi Steak

The story

Crafted with passion, served with love

Where the Steakhouse Becomes Theater

Papi Steak was built on a specific idea: that a great steakhouse should also feel like an event. Created by David "Papi" Einhorn — a self-described grilling fanatic — and David Grutman of Groot Hospitality, the Miami Beach original sits in the South of Fifth neighborhood and draws on what the partners describe as "Golden Era Hollywood swagger" filtered through modern Miami energy. The recently renovated space seats 100 guests across velvet booths and a striking new layout, while keeping the high-octane atmosphere that made it a fixture on the local dining scene.

The Food: Serious Beef, Serious Seafood

Executive Chef David Gomez leads a menu that treats the chophouse format as a starting point rather than a ceiling. The undisputed centerpiece is the Papi Steak™ itself — a 32-oz Glatt Kosher Tomahawk brushed with Einhorn's proprietary secret sauce, served medium, and presented with the kind of tableside flourish that turns dinner into spectacle. For those who want to escalate further, The Beef Case arrives as a 55-oz MS 9+ Australian Wagyu Tomahawk. The steakhouse menu also spans USDA Prime cuts from Creekstone Farms, Snake River Farms American Wagyu, and a Wagyu Sampler featuring A5 Miyazaki, Hokkaido Snow, and Olive-Fed Wagyu.

The seafood side of the menu is equally considered. Dover Sole with brown butter and crispy capers, Broiled Alaskan King Crab with Calabrian chili butter, Tiger Prawns with coconut and lemongrass, and a full Shellfish on Ice tower anchored by Siberian caviar and Maine lobster all signal that this is as much a serious seafood destination as it is a steakhouse. The raw bar section — Hamachi Crudo with blood orange, Yellowfin Tuna with gochujang, Wagyu Steak & Eggs with caviar and truffle aioli — sets the tone from the first course.

The Room and the Bottle List

The beverage program earned Papi Steak a Wine Spectator Award of Excellence in 2025, recognition that reflects the depth of a list built to hold its own alongside the kitchen's ambition. Contemporary cocktails, a curated whiskey collection, and an extensive wine selection round out an offering designed to complement everything from a Filet Mignon to a Shellfish Plateau. DJs spin into the early hours, and champagne spectacles punctuate the room on any given evening — the kind of details that make the dress code (upscale casual; no hats, shorts, or beachwear) feel entirely appropriate.

An Intimate but Unapologetic Night Out

Director of Operations Andre Marques oversees a team trained, in the restaurant's own words, to treat "hospitality as an art form." The South of Fifth location is open seven nights a week, and the private events program — from exclusive hire to chef's table dinners — extends the concept well beyond a standard dinner reservation. Papi Steak is not trying to be understated. It is, by design, bold flavor and unapologetic indulgence, and it delivers both with enough consistency to have earned serious critical attention.