Platea - Fine Dining in Pinecrest

Food is about sustenance, celebration and happiness. And a shining example of this is Platea, dubbed ‘the world’s only Peruvian-inspired Prime Steakhouse’. Located in Pinecrest, it is a hidden gem that brings accessible fine dining to the suburbs.

The creation of two best friends, Fernando Salazar and Andres Marmolejos, Platea is a homegrown masterpiece born during a time of struggle. With their family backgrounds, Salazar (from West Kendall) and Marmolejos (from Pinecrest) formed a powerful team.

Marmolejos’ family owns Meat Giant, a massive meat market in Homestead and Salazar’s love of cooking and classic training as a Master Chef at Le Cordon Bleu lead up to Platea. Young Salazar, age 30, has cooked for high profile celebrities like members of AC/DC, Led Zeppelin and Luis Fonsi.

Before Platea, the two ran a food truck (Ceviche Bowl) together, but their dreams and passions were stronger than that. They gambled and set out to open a brick-and-mortar restaurant just as the pandemic hit. COVID-19 created significant struggles. “We had skyrocketing food prices, labor shortages, a patronage shortage, and,” as Salazar recalls, “we had to beg a builder just to get our booth seating built. At every turn, we seemed to get turned away.” But their passion was stronger than the pandemic. At one point, Salazar rolled up his sleeves and laid the tile at Platea because there was no other way to get the flooring done. Friends and family lifted them to overcome challenges ranging from financing to logistics. And while other restaurants were closing their doors, Platea opened September 14, 2021.

According to Salazar, “We grew up in South Dade and still live here today. We wanted to work where we live and bring something special to our community. We're grateful to have been embraced by our neighbors, and hope to expand our audience by continuing to serve creative and delicious food that is crafted from the finest possible ingredients.”

Interestingly enough, it was the cost of meat that necessitated the fine dining ambiance. “Prime grade meat is the key for us. It is about the quality,” explains Salazar. “Then, what sets us apart is Peruvian infusion into every dish.” I can attest that I’ve been to incredible steakhouses, but none had the unique flavorings added to bring Platea’s steaks to the next level. Salazar added, “Our powerful marinade takes over 48 hours to make and we make sure to use authentic Peruvian methods.”

The restaurant is exquisite. From the décor, to the staff, to the playful and elegant presentation of the food, it all works to create an experience that you would expect more so on Miami Beach or Brickell. With starters like three different styles of ceviche, tostones made with Waygu beef and beef bacon, cold and hot oysters, octopus, and more, the Peruvian stylings abound. Main courses are prime cut Filet, NY Strip, Sirloin, Porterhouse, Ribeye and Tomahawk. They also have lobster tail, lamb chops, salmon and sea bass.

My wife ordered pork chops and there was so much meat that three people would have been satisfied to share. Amazing portions throughout. “Yes, some people see our prices and are a little nervous,” explains Salazar. “But when they understand we use all prime cut meats and see the portions they get, it is an easy win.”

Salazar suggests first-time guests order a white wine and choose the ceviche bowl to get things started off right. The tostones are a nice next step, along with the octopus for appetizers. For a main course, you can’t go wrong with the prime center-cut filet mignon. “There are a lot of dishes here at Platea that I wouldn’t eat anywhere else. I’m not a fan of lamb chops, salmon or oily fish, but with our Peruvian marinades, sauces and preparation they become amazing dishes,” boasts Salazar.

One of the things that makes Platea stand out from other fine restaurants is presentation. From the dry-ice ‘smoking’ oysters served on rives stones, to the torch-melted butter topping done at your table, to the nitrogen flash-frozen rose petals that adorn some desserts, your meal at Platea is also a feast for the eyes. The ears are not far behind. On select nights, live guitar, violin and keyboard musicians gently play 80s, 90s and some music from today while you enjoy your dining experience.

There are wonderful deals Tuesday, Wednesday and Thursdays. The fan favorite being Tomahawk Tuesday – a three-course dinner for two, featuring a 64oz Prime Tomahawk Steak for $150. On Wine Wednesday, you can enjoy up to two of your own wine bottles without corkage charge or take advantage of 25-50% off their wines. Thursday brings Surf and Turf – a 38oz Porterhouse steak paired with a 1lb Galapagos Lobster Tail.

Platea’s owners dream of being a Michelin Star restaurant. Earning a Star is a mysterious process because Michelin Guide reviewers do everything in their power to remain completely anonymous. That way, a chef can never know when they are being critiqued for star qualification. The goal is to see how the chefs prepare and serve their food on a regular basis, not just when they are serving a VIP or food critic. Michelin's inspectors evaluate all aspects of a restaurant, from the time it takes to be seated to the politeness of the serving staff to the quality and creativity of the food to the overall ambiance. I am sure that if they visit Platea, the Star is a foregone conclusion.

Platea Miami is located in Pinecrest at 12175 South Dixie Highway (Dixie Belle Shoppes). They are open every day but Monday, 6p-10p. Reservations can be made via PlateaMiami.com, by email at Reserve@PlateaMiami.com, by phone at 305-964-5108 after 5PM or through OpenTable.