If you’ve ever stood on the corner of Ocean Drive and 1st Street, you know the vibe. It’s loud. It’s expensive. Valet parkers are juggling Ferraris like they’re Honda Civics. This is the heart of South of Fifth, and at the center of it all sits Prime 112 steakhouse Miami Florida.
Honestly, it’s a bit of a miracle this place is still the "it" spot. Most Miami restaurants have the lifespan of a fruit fly. They open with a bang, some TikToker does a dance in the bathroom, and eighteen months later, it’s a vacant lot or a juice bar. But Prime 112? It opened in 2004. In Miami years, that makes it practically ancient—a fossil that somehow still wears a tight suit and drinks martinis until 2 AM.
The Bacon and the Buzz
Walking into the historic Browns Hotel—built in 1915, by the way—is an assault on the senses. It’s dark. It’s sexy. The music is just a little too loud to hear your own thoughts.
And then there's the bacon.
If you’ve heard anything about this place, you’ve heard about the bar bacon. It’s a Prime 112 quirk. They put out these glasses filled with thick-cut, honey-pecan roasted bacon for people waiting at the bar. It’s free. People go absolutely feral for it. You’ll see a guy in a $4,000 suit reaching into a glass like it’s a communal bowl of peanuts. It’s weird, it’s salty, and it’s basically the unofficial mascot of the restaurant.
What’s the big deal with the wait?
You need a reservation. Even then, you’re probably going to wait. This drives people crazy. You’ll see reviews online from folks who had a 9:00 PM booking and didn't sit down until 9:45 PM.
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Is it annoying? Yes.
Is it part of the "experience"? Sorta.
Restaurateur Myles Chefetz knew what he was doing when he designed this place. The wait creates a bottleneck at the bar, which fuels the high-energy, see-and-be-seen atmosphere. If you want a quiet, intimate dinner where you’re seated the second you walk in, go literally anywhere else. You come here to feel the electricity of a room that knows it’s the center of the universe for a few hours.
What You’re Actually Eating (Besides Steak)
People talk about the beef, but the side dishes are the real stars of the show. The menu is massive. It’s a physical challenge just to read the whole thing.
We have to talk about the Truffled Lobster Mac and Cheese. It’s legendary for a reason. It’s rich, it’s heavy, and it probably has enough calories to power a small village for a week. But you order it anyway. Then there are the Fried Oreos. It sounds like something you’d get at a state fair, but they serve them with French vanilla ice cream and it just... works.
As for the meat? It’s USDA Prime, dry-aged for 21 to 28 days.
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- The Bone-in Ribeye: 30 ounces of charred perfection.
- Wagyu Beef Sliders: These used to be the gold standard of "fancy" bar food.
- The 48 oz. Porterhouse: For when you want to feel like a medieval king.
The kitchen doesn't really do "subtle." Everything is oversized. The Wedge Salad is basically a whole head of iceberg lettuce buried under a mountain of blue cheese and more of that famous bacon. You’re not here to diet.
The Celebrity Factor
Celebrity sightings are a legitimate part of the business model. From LeBron James and Dwyane Wade in the Heat's "Big Three" era to the Kardashians, Oprah, and even Bill Clinton—everyone has eaten here.
You’ll see NBA players folded into booths that look too small for them. You’ll see Instagram models taking photos of their martinis. Honestly, the people-watching is 50% of the reason the bill is so high. You’re paying for the theater.
But here is the thing: the service is surprisingly good. For a place that could easily ride on its fame and treat "civilians" like garbage, the staff is generally on point. They’re fast, they know the menu, and they handle the chaos with a level of professionalism you don’t always find on South Beach.
Why Prime 112 Still Matters in 2026
Miami’s food scene has changed a lot lately. We have Major Food Group taking over with Carbone and Dirty French. We have Cote bringing high-end Korean BBQ to the Design District. There are newer, shinier toys everywhere.
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Yet, Prime 112 steakhouse Miami Florida remains a powerhouse.
Why? Because it’s consistent. You know exactly what you’re getting. You’re getting a massive steak, a stiff drink, and a room full of people who are also there to overindulge. It’s a landmark. It’s the "Old Guard" of the New Miami. While other places try to be "curated" or "minimalist," Prime 112 is unapologetically "maximalist."
Surviving the South of Fifth Evolution
South of Fifth used to be a quiet corner of the beach. Now, it’s one of the most expensive zip codes in the country. Chefetz has expanded his empire with Prime Italian across the street and the Prime Hotel, but 112 is the flagship. Even after twenty years, it still feels like the anchor of the neighborhood.
There are critics, of course. Some say it's stuck in 2004. Some say it's too expensive for what it is. And yeah, $25 for a side of mac and cheese is objectively wild. But value is subjective. If you want a quiet meal, you’re in the wrong place. If you want the quintessential Miami Beach "bigness," you’ve arrived.
Survival Tips for Your Visit
If you’re actually going to do this, do it right.
- Book way ahead. Use OpenTable or call, but don't expect a prime-time slot if you’re looking two days out.
- Dress the part. The dress code is "Miami Chic." Think sharp blazers, expensive heels, and plenty of jewelry. If you show up in flip-flops, you're going to feel very out of place, even if they let you in.
- The Bar is a Move. If you can’t get a table, try to snag a spot at the bar. You get the full menu, the free bacon, and the best view of the room.
- Share everything. The portions are designed for a family of giants. One steak and two sides can easily feed two people.
Actionable Insights for the Prime 112 Experience
If you're planning a night out at Prime 112, your next move should be checking their current availability on OpenTable immediately, as weekend slots often fill up weeks in advance. Once you have a booking, plan to arrive at least 30 minutes early to grab a drink at the bar; this is the only way to experience the famous "bar bacon" culture while absorbing the pre-dinner energy. For the best food experience, skip the standard appetizers and go straight for the Wagyu sliders or the Kobe beef dumplings, and make sure at least one person at the table orders the Five-Cheese Truffle Mac as a side—it is the one dish that truly defines the kitchen's decadent philosophy.