This steakhouse scores a “10” on the Swank-o-meter, with its elegant and sexy vibe, accentuated by a glass-enclosed wine wall and red lighting. Even though Red has other locations in Ohio and Indianapolis, the Miami Beach location definitely felt like a fine, stand-alone steakhouse. Unlike many other steakhouses, the high-quality beef is offered both wet or dry-aged, the former for a minimum of 45 days, while the latter is aged 21 days wet and then 21 days dry. Executive Chef Peter Vauthy’s philosophy is preparing all dishes from scratch and layering each with flavor, which was quite apparent with the delicious Shrimp DeJonghe with Dijon & Garlic sauce. Exemplary meat, and mood. No red marks here!