1986 Steakhouse

In a city with no shortage of steakhouses, 1986 Steakhouse sets itself apart by bringing the ritual of the Argentine asado to Coconut Grove. The name itself is a nod to a legendary World Cup victory for Argentina, and that national pride is evident in the restaurant's devotion to the traditions of live-fire cooking. Here, the kitchen's philosophy is one of confident simplicity, using only salt and flame to showcase premium cuts of beef on a parrilla. The focus is on the essential character of the meat, sourced from Argentina, the United States, and Japan. The experience is a conversation between two cultures. While the cooking technique is purely Argentine, the format incorporates elements of the classic American steakhouse, including a raw bar and decadent sides. The kitchen has become known for dishes like prime beef empanadas and charcoal-grilled provoleta cheese, served alongside selections of Japanese A5 Wagyu and 40-day dry-aged porterhouse steaks. This blend of styles extends to the bar, where a cocktail program designed by the celebrated Tres Monos bar in Buenos Aires offers modern creations next to expertly made steakhouse classics. The dining room itself feels like a modern supper club, with large arched windows and an atmosphere that encourages long, convivial meals. The space is designed for gathering, where the South American emphasis on community and shared tables finds a natural home in the laid-back setting of the Grove. From the curated 200-bottle wine list heavy with Argentine selections to the empanadas that have earned a local following, 1986 Steakhouse is a tribute to the soul of the asado.