Friends told me good things about the “new” Hereford Grill and how it’s now owned and managed by da Silva Hospitality group that owns Zucca, which is a solid pedigree in my book. Plus it’s one of my fave food categories, steakhouse, with promising unique dishes along with the tried and true thanks to the Venezuelan owners. For a steakhouse prices are reasonable. Off we went to find out that one of their steaks is among the best we’ve eaten in Miami.
Hereford Grill originally opened 25 years ago but recently underwent a $7 million renovation thanks to a new chapter under Da Silva Hospitality, so now what we found was an attractive spot that’s bright, airy, and casually elegant. When we arrived we got a warm welcome, an exceptional sense of hospitality that we experienced throughout the evening.
The menu is divided into starters, antojos, soups, salads, entrees, chorizos and morcillas (sausages), American Wagyu, butcher’s tables, steak enhancements, and sides.
We started with the mixed arepas, small corncakes made from white corn in four different flavors, including classic, pork rind, sweet aji (chili pepper) and anis con papelon ($10). Served with a dipping sauce, they were tasty and fun, different from any arepas we’ve had before. Another different dish at Hereford Grill was the short rib croquettes with romesco sauce– crispy, juicy, tender and meaty. ($16)
From there we opted for a healthy choice– avocado, tomato, heart of palm and watercress salad, all very fresh ($16) .The tomato, which is rarely good in many restaurants, met the standards of someone who grew up eating Jersey tomatoes (my gold standard). From Hereford Grill’s selection of ten steaks we opted for the outside skirt steak ($39 10 ounces) and the boneless ribeye ($56 for 16 ounces). Both were very good, but the outside skirt steak was tops. It was tender, super flavorful, and melted in my mouth. We passed on the steak sauces, and glad we did so we could enjoy the full flavor of the meat.
We were tempted to team up the steaks with truffle fries with parmesan cheese and chives, but decided to watch the calories and opted for the organic roasted carrots with garlic confit, yogurt with toasted hazelnuts and mint gremolata. It was an exciting combo of flavors, though importantly, not overpowering the taste of the carrots.($9)
Next time if we don’t repeat the steak at Hereford Grill, we’ll have the pork loin with apple and rosemary sauce, the sausage trio, and the grilled asparagus with carbonara sauce.
Mr. W can never pass up the crepe with dulce de leche, prepared here tableside and flambed. He threw caution to the wind…