OSH.steaksThe Oldest Steakhouse in Florida Enters Seventh Decade of Serving Up Steaks!


West Palm Beach, Fla. (September 29, 2016) - October 10th marked the 69th Anniversary of Okeechobee Steakhouse.  Established in 1947, Okeechobee Steakhouse is the oldest family-owned and operated steakhouse in Florida. -The two steakhouses that come closest are Berns (Tampa - 1949) and Tropical Acres (Ft Lauderdale - also 1949).

Still in its original building and location, on Okeechobee Road in West Palm Beach, Fla. the restaurant has seen 12 presidents, weathered national disasters, and seen many changes in South Florida through the years.

Ralph and Norma Lewis opened The Okeechobee Drive-In in 1947 with two simple principals, great food and excellent service. From the very start, they were known for their great steaks and original dry aging process, a family secret to this day. Passed down to their son, Curtis Lewis, the restaurant expanded as the greater Palm Beach County area continued to develop and evolve. Today, the restaurant is operated by Curtis’ son, Ralph Lewis, who works hard to maintain the restaurants near seven-decade strong sterling reputation.

“In West Palm Beach in 1947 there wasn’t much West of what is I-95 today other than cattle farms. We’ve come a long way, and the city has basically grown around us,” commented Curtis Lewis.

While Okeechobee Steakhouse may have a more modest reputation than other steakhouses in

Florida, the restaurant has a few more years of tradition and experience under their belt. Some of the hallmarks of Okeechobee Steakhouse that have bred many long-time, loyal customers include cutting all steaks in-house, homemade only desserts, it’s signature dry aging process, and of course the staff. Many of Okeechobee Steakhouse’s waiters have been with the restaurant for many years, with the longest being Wesley Thomas, who has been loyal to the restaurant for 43 years.

“One of the most difficult things about managing a traditional steakhouse that’s been around as long as we have, is finding the perfect balance of maintaining tradition while evolving in the restaurant industry,” said Ralph Lewis, third generation owner of Okeechobee Steakhouse. “Some of the subtle changes we have made over the years include expanding the restaurant, raising the booth backs to provide more privacy for our patrons, and a lot of continued learning education. Just this summer, Jamie Steinbrecher, our executive chef, and I took an Angus Beef Course at the Certified Angus’ $1.3 million Education & Culinary Center in Wooster, Ohio. We only use certified Angus Beef, so it’s important that we know as much as they do about their steaks.”

For close to seven decades, The Okeechobee Steakhouse has been known for its classics steakhouse décor, excellent service and stellar steaks  in South Florida.  And to celebrate its 69th Anniversary, Okeechobee Steakhouse offers all entrees at buy one, get one half off.

As Curtis Lewis, owner of Okeechobee Steakhouse, says, “If you haven’t had a steak here, you don’t know what a great steak tastes like.”

For more information visit www.okeesteakhouse.com, or call the restaurant at 561-683-5151.

josemendin bookpicture


Pubbelly’s Chef Jose Mendin – a five time James Beard Foundation nominee for “Best Chef South”– has just launched his first cookbook: Food Republic;  an e-book featuring 30 of his favorite recipes with photographs by Juan Fernando Ayora.

The book is named after the Pubbelly Boys' — Andreas Schreiner, Sergio Navarro, and Jose Mendin — restaurant aboard Norwegian Cruise Line's Escape.

 The cost: $1.99 at  iTunes Store.

 photo credits: Simone Z Diament, South Florida gourmet  


Palme d'Or at The Biltmore Hotel is open for dinner only Tuesday through Saturday 6–10:30PM. Closed on Sunday and Labor Day. The 90th Anniversary dinner is available through the end of October and It is participating in Miami Spice through September 30.


At 90, The Biltmore Miami has not slowed down and the hotel’s flagship French restaurant, Palme d’Or, has settled into the classic mode with its glittering chandeliers, the comfy chairs beneath portraits of stars that have made it in the Cannes Film Festival (hence its name), the large French windows overlooking the life size statues of the muses gracing one of the largest and most beautiful pools in the world, and the overall sense of harmony that envelops you as soon as you pass through the door.

To celebrate the hotel’s 90th anniversary, as well as the much liked Miami Spice program ($39 for a three-course dinner), Palme d’Or’s chef Gregory Pugin, fittingly a native of the French Riviera, has created a set of vital menus hinged on French haute cuisine with a wink to tropical Miami, such as the sumptuous anniversary 9-course menu, for $90 (wine pairing and additional $65).

We started the festive dinner with Barons de Rothschild Champagne Brut and a first course of “Le Crabe Royal D’Alaska”, King Crab, Carrots, English Peas, Cipollini Onions, Grissini; followed by a second course” L’Oursin et Langoustine a sea urchin custard nestled alongside poached langoustine, a bed of Golden Osetra caviar and a refreshing Granny Smith apple gelée, topped with a gold leaf, paired with a crisp Pouilly-Fumé from Domaine Saget in the Loire Valley.

The third course, Le Saint Jacques, velvety scallops sautéed to perfection was a salute to America’s bounty with a heavenly sweet corn emulsion paired with a dry Chablis premier cru of Domaine du Colombier.  Other diners opted for Le Poulpe et L’Escargots de Bourgogne, Spanish grilled octopus, with garlicky Burgundy Snails, Wild Mushroom and a Spring Onions Emulsion.


Then came a silky homemade giant ravioli of Queue de Boeuf or Oxtail Kobe with foie gras and black truffle in a 25-year old balsamic sauce paired with the unique Burgundian wine: Les Ursulines Nuits St. George – or Foie Gras Poëlé, Seared Foie Gras, Strawberries, Madeleine, Duck Jus, Elderberry Emulsion.

For some it wasLe Cabillaud D’Alaska; Alaskan Black Cod Poached in Coconut Milk, Sweet Potato Degustation, Curry Sauce, or roasted duck with fennel, peaches in a lavender glaze, paired with a Château Haut Nouche, Pessac Léognan from Bordeaux. Others opted for La Caille,  quail with tri-colored cauliflower, dates, quail egg and quail jus.

The last courses were sweet, Le Citron, Citron Cream, Lemoncello, Meringue, Lime Tequila Sorbet; La Dégustation de Chocolats Valrhona,  Caramelia and Dulcey Valrhona Chocolate Tasting and Mignardises, a  petits fours cart; paired with a prized Banyuls, a Gerard Bertrand from Languedoc Roussillon.


To view menus, log on to:  http://www.biltmorehotel.com/dining/palme_dor.php






amatriciana2Amatriciana, with “ama” emphasizing love, is an initiative that sprouted earlier today in Italy’s most renowned kitchens to support the victims of the Amatrice earthquake in Italy. Chefs all over Italy will serve the signature pasta dish and donate 2 Euros per dish ordered.

In Miami, Graspa Group's restaurants are pledging to support those in need by serving an All’Amatriciana special and donate $2 for every order. Supporters can also donate online here.

Amatrice is the home of the famous Amatriciana sauce, one of Italy’s most popular pasta sauces around the world - recognized by the Italian Government as a traditional heritage - made with guanciale (cured pork cheek), tomato, onions and pecorino cheese. On the eve of Wednesday August 24th, 2016, the Amatriciani residents were preparing for the town’s 50th Festival of the Spaghetti all’Amatriciana that coming weekend.

In Miami, the participating Graspa Group restaurants:  Salumeria 104 (Chef Angelo Masarin) and TiramesU (Chef Fabrizio Pintus) will bring back to their menu the traditional Bucatini all’Amatriciana with the region’s signature sauce. Spris Midtown, Downtown and Lincoln Road will add to their menus the Pizza Amatriciana with the same ingredients. Segafredo L’Originale and Bayside will make the Bloody Marys their Amatriciana special.

Graspa Group’s principal Graziano Sbroggio’s goal is to raise as much money as possible and send it to the Italian Red CrossCroce Rossa Italiana.  

Donate here or order all’Amatriana special at any of the participating restaurants.


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