When you want to be assured of a great meal in an enjoyable setting, go to one of restaurateur Chef Julien Gremaud’s three restaurants: Avocado Grill, Avocado Cantina, and Pink Steak. His master plan for his latest creation, Pink Steak, proved to be a hit. After three years, the restaurant, which is located in an unlikely space at 2777 S Dixie Highway in West Palm Beach, which used to house The Palm Beach Post’s industrial presses, feels like you’re stepping into a scene from the glittering 1920s in tropical Florida.
A Great Gatsby Scene
As you leave the unassumed parking lot and pass through Pink Steak’s wrought iron gates, a pink flamingo draws you in, and the magical, stunning scenery meets you inside. Gold candles in champagne flutes light up the room as if they’re flowing from crystal towers, while modern jazzy tunes spill into the warm summer night. No flip-flops allowed here. Couples, families, and friends of all ages are dressed in their best Sunday attire—eating, drinking, and having a good time in a timeless blur.
The indoors’ chic vibe is lively and upscale. No sooner are you seated than your waiter arrives and presents the day’s specials. On the Sunday I visited, it was Bogo Night from 4:30 p.m. to 7 p.m. It offered: buy one entree and receive a second one of equal or lesser value complimentary, and a 20% gratuity fee is applied automatically to your bill. Not a bad deal for the quality of this menu.
From Chef’s Cuts to Sweet Delights
I was quite taken with Pink Steak Restaurant, which specializes in several types of steaks—Prime Hanger Steak, Wagyu Filet, Wagyu Tomahawk, A5 Wagyu Strip, Prime NY Steak, and Prime Ribeye. I've had the pleasure of dining here twice, and both times, the food was delicious and the service charming.
During my first visit, on a hot evening, my managing editor, Alexandra Kristine, and I sat comfortably inside, escaping South Florida’s August heat. My Pink Flamingo cocktail was refreshing, and the starters were outstanding. I tried the Crispy Rock Shrimp, and Alexandra had the Pink Steak Roll.
“That’s actually one of the best sushi rolls I’ve ever had in my life,” Alexandra said. “The unique yuzu-soy sauce is swimming in the bottom of the bowl, and it’s soaking up into the rice. When you add the spicy mayo to that flavor, it’s the perfect combination of umami with a kick. The roll features three different fish: salmon, tuna, and hamachi, a white fish. Each one has a slightly different flavor. The inside of the roll is texturally perfect—it’s the combination of soft and a little bit of crunch from the tempura as well.”
The Crispy Rock Shrimp was similarly delicious. The spicy sauce that saturated each shrimp’s crunchy tempura was pure joy—I could eat this starter any day, for lunch or dinner.
Hot as it was outside, we were still tempted by the grilled steaks. I opted for a surf-and-turf combination with A5 Strip Japanese Wagyu and a lobster tail. To make this indulgence even more decadent, I added a side order of the Twice Baked Potato, cooked to perfection with aged cheddar, chives, and crispy bacon bits.
Alexandra chose the Ribeye Prime with a side order of the Broccoli Cheddar Mac. The steak, cooked medium well, was super tender and full of flavor. Next time I go to Pink Steak, I will try the Truffle Butter Filet, which I heard one guest say was amazing.
More than satisfied after the two courses, we ordered two desserts. I ordered the Warm White Chocolate Matcha Cake, which came with creamy coconut ice cream, grilled pineapple, and macadamia crumble. Simply delicious!
Alexandra had the NY Style Cheesecake, dolled up with black cherries. It was very good (“smooth and rich,” she said), but there was just no beating that cake. She was a bit jealous, but I did share!
Pink Steak Restaurant is very much like its owner—so classy and a bit Parisian in its culinary style, reflecting seasonal ingredients and masterful dishes with meticulous presentation, all rooted in the capital’s rich bistro and haute cuisine traditions.
For reservations or to check out their menu, visit Pink Steak.