Dirty French Steakhouse Unveils New Additions to Its Decadent Brickell Menu

June 20th, 2025 — In the ever-competitive world of Miami dining, Dirty French Steakhouse has never played it safe—and that’s exactly what’s made it a standout since its Brickell debut. Now, Major Food Group’s high-octane, theatrically opulent chophouse is turning up the flavor dial with eight new additions to its already lavish repertoire. The updated menu doesn’t just speak French—it sings it, loud and clear, with a sultry Miami accent.

Housed at 1200 Brickell Avenue, Dirty French blends French culinary tradition with American steakhouse bravado, all wrapped in a dining experience that’s as much about the energy as it is about the entrées. It’s the kind of place where Champagne flows freely, the lighting is just dim enough, and every detail—from the servers’ sharp tailoring to the glassware—feels curated for maximum effect.

Now, eight new dishes have joined the party.

The Smoked Salmon & Dressed Avocado is a lesson in balance. The house-cured Scottish salmon is gently draped over velvety avocado slices and crisp greens, finished with a zippy mustard crème fraîche that bridges delicacy and decadence in a single bite.

Next, the Jumbo Lump Crab Cakes enter with quiet confidence—lightly breaded, golden-fried, and served atop a Dijon remoulade that whispers of France’s brasserie roots. A tangle of red watercress, celery leaves, and chervil brings the freshness, while the crab cakes deliver that satisfyingly rich payoff.

And no steakhouse lineup is complete without a House Caesar Salad—though this one ditches the predictable. Cajun-spiced croutons add smoky crunch, while Spanish anchovy and smoked gouda give the classic a sophisticated edge. It’s a Caesar that doesn’t try too hard but knows exactly who it is.

Among the entrées, the Hanger Steak is all about simplicity done right. Cooked with sea salt and herbed butter, it’s paired with confit garlic and steak onions dressed in a mustard vinaigrette—a dish that feels equally suited to a power lunch or a late-night bite.

For something a touch more indulgent, the Black Truffle Tortellini is impossible to ignore. Each handmade pillow of ricotta and Parmesan arrives cloaked in black truffle butter and finished with shaved black truffles—a luxe twist that’s unapologetically Dirty French in spirit.

Dessert here is never an afterthought—it’s an encore. The Triple Chocolate Layer Cake is a study in cocoa-laden architecture: sponge layers, milk chocolate custard, and a rich Valrhona ganache frosting that’s as glossy as it is intense.

Meanwhile, the Mint Chip Sundae delivers retro comfort with a gourmet twist. Scoops of vanilla bean, mint chip, and chocolate sorbet are stacked and drizzled with mint chocolate sauce, crowned with maraschino cherries and chocolate mint cookies—a nostalgic nod done with precision.

Finally, the Coconut Key Lime Cake leans tropical but finishes with finesse. A citrus chiffon base soaked in dark rum syrup is layered with lime curd and coconut whip, then dusted with toasted coconut chips. Think South Florida sunshine, served à la mode.