Pink Steak sits on South Dixie Highway in West Palm Beach's Southland Park, built around Julien Gremaud's take on modern steakhouse dining. The menu opens with caviar and raw bar selections before moving into steaks and chops — an 8oz truffle butter filet, prime New York strip, prime ribeye, a 20oz tomahawk, and Wagyu options that range up to A5 Japanese Wagyu strip and filet.
Beyond the steak program, the menu extends into a dedicated cocktail list, a Lobsta Disco section, weekend brunch, and separate dessert and drinks menus, giving the restaurant a broader footprint than a typical chophouse. The space is styled as a contemporary, stylish setting the restaurant describes as blending Miami sensibility with Palm Beach polish, and it also hosts private events and large parties.
The room has become as much a talking point as the food. Diners describe great atmosphere, food, and service, and call it worth it and authentic — but locals also point to inconsistency, a style-over-substance feel, and an Instagram-ready aesthetic that draws a dressed-up crowd and produces polarized experiences from one visit to the next.
Beyond the steak program, the menu extends into a dedicated cocktail list, a Lobsta Disco section, weekend brunch, and separate dessert and drinks menus, giving the restaurant a broader footprint than a typical chophouse. The space is styled as a contemporary, stylish setting the restaurant describes as blending Miami sensibility with Palm Beach polish, and it also hosts private events and large parties.
The room has become as much a talking point as the food. Diners describe great atmosphere, food, and service, and call it worth it and authentic — but locals also point to inconsistency, a style-over-substance feel, and an Instagram-ready aesthetic that draws a dressed-up crowd and produces polarized experiences from one visit to the next.