Platea bills itself as a Peruvian-inspired prime steakhouse, a concept built by Chef Fernando Salazar and business partner Andrés Marmolejos in Pinecrest. The menu runs both sides of that hyphen: USDA Prime cuts and tomahawks on one end, ceviche and pisco sours on the other, with crossover dishes like tostones topped with wagyu picanha saltado bridging the two.
Service leans attentive and the wine list is substantial, standard steakhouse fare, but the kitchen plates classics like ribeye alongside Peruvian touches such as aji amarillo sauce. The restaurant also runs recurring themed events, including surf-and-turf specials.
The room sits on South Dixie Highway in Pinecrest, a suburban stretch of Miami the restaurant has positioned itself as a draw for.
Service leans attentive and the wine list is substantial, standard steakhouse fare, but the kitchen plates classics like ribeye alongside Peruvian touches such as aji amarillo sauce. The restaurant also runs recurring themed events, including surf-and-turf specials.
The room sits on South Dixie Highway in Pinecrest, a suburban stretch of Miami the restaurant has positioned itself as a draw for.