You’ve probably seen the photos. Paparazzi flashes bouncing off the blacked-out SUVs parked illegally on Ocean Drive. Kim Kardashian or Justin Bieber slipping through a side door while a crowd of tourists gawps from the sidewalk. It’s easy to write off Prime 112 Miami as just another "sceney" South Beach trap where the ego is larger than the ribeye. Honestly, that's what I thought before I actually sat down at the bar.
But here is the thing about this place. It isn't just a restaurant. It is a time capsule of 2004 that somehow refused to go out of style.
While other Miami hotspots burn out faster than a cheap sparkler at a nightclub, Prime 112 has stayed at the top of the food chain for over two decades. It basically invented the "modern steakhouse" vibe we see everywhere now. You know the one: high energy, loud music, and enough truffle oil to lubricate a jet engine.
The Secret Sauce (It’s Actually Bacon)
Most people walk in expecting a stiff, white-tablecloth experience. They are wrong. From the moment you hit the bar, you’re greeted by a giant bowl of thick-cut, sugar-cured, peppered bacon. It’s free. It’s sitting right there. People lose their minds over it. It’s a genius move by owner Myles Chefetz because it sets the tone immediately: this is indulgent, it’s a bit over-the-top, and you’re going to leave feeling very, very full.
The room is tight. I mean, really tight. You will likely be elbow-to-elbow with a benchwarmer for the Miami Heat or a tech mogul who just closed a Series C. The bricks are exposed, the lighting is amber and "sexy," and the noise level is "shout-to-be-heard" intense. If you want a quiet, romantic chat about your 401k, go somewhere else. You come here to feel the electricity of Miami.
What to Actually Order
Look, the menu is massive. It’s intimidating. You’ll see the 48 oz. Porterhouse for Two and think, "Yeah, I can do that." You probably can't. Not if you want to enjoy the "accessories," which is what they call sides here.
- Kobe Beef Sliders: These aren't your typical pub sliders. They are rich, fatty, and come with a side of horseradish sauce that actually clears your sinuses.
- Truffled Lobster Mac and Cheese: This is the dish that launched a thousand imitations. It’s heavy. It’s expensive. It’s worth every single calorie.
- Fried Oreos: Yes, at a high-end steakhouse. They serve them with French vanilla ice cream. It’s ridiculous, and it’s perfect.
The steaks themselves are dry-aged for 21 to 28 days. The quality is undeniably there, but you’re paying for the sourcing and the scene as much as the sear.
Why the Wait is Part of the Myth
Let’s talk about the reservations. Or rather, the lack of them. Even with a confirmed booking, you are probably going to wait. 30 minutes? Maybe. An hour? It’s happened to the best of us. In any other city, this would be a death sentence for a business. In Miami, it’s part of the brand.
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Standing outside the historic Browns Hotel (built in 1915, by the way) is part of the ritual. You watch the parade of luxury cars. You see who is getting the "VIP" treatment. By the time you actually get to your table, you’ve had two martinis at the bar and you’re ready to spend money. It’s a psychological game, and Prime 112 plays it better than anyone.
The Reality of the "Celebrity" Element
Is it still a celebrity magnet in 2026? Surprisingly, yes. Even with the rise of newer, flashier spots in the Design District or Brickell, Prime 112 Miami remains the "home base" for a certain tier of fame. Jamie Foxx was recently spotted turning the place into an impromptu karaoke bar with some of the Real Housewives. It has that "anything can happen" energy that’s hard to manufacture.
But don't let the glitz fool you. If the food sucked, the celebrities would have left years ago. Chef Mike Sabin and the team run a kitchen that handles 800 to 1,000 covers a night with terrifying precision. That is a lot of medium-rare filets.
Survival Tips for Your Visit
If you’re actually going to do this, do it right. Don't show up in flip-flops. South Beach has a dress code that’s basically "look like you’re famous or look like you’re rich."
- Book weeks in advance. Use the phone. Old school works best here.
- The Bar is your friend. If you can't get a table, the full menu is served at the bar. It’s faster, and the people-watching is 10x better.
- Bring a group. This food is designed for sharing. Two people can maybe handle a steak and a side. Four people can actually sample the madness.
- Valet is mandatory. Don't even try to park yourself. It’s a nightmare. Just hand over the keys and accept the $40+ fee as part of the "tax" for dining on Ocean Drive.
Is It Worth the Hype?
Honestly? It depends on what you value. If you want the "best" steak in terms of pure technical execution, there might be a boutique butcher shop in a warehouse somewhere that beats it. But if you want the Miami experience—the noise, the bacon, the lobster mac, and the feeling that you’re at the center of the universe for two hours—then Prime 112 is still the king. It’s unapologetic. It’s loud. It’s expensive.
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It's exactly what South Beach is supposed to be.
Next Steps for Your Trip:
Check the current menu on the Myles Restaurant Group website before you go, as prices for "Market Price" items like Stone Crabs or Wagyu can fluctuate wildly depending on the season. If Prime 112 is fully booked, look into Prime Italian right across the street; it's owned by the same group and serves many of the same signature steaks and sides in a slightly—only slightly—less chaotic environment.