French-inflected steakhouse led by Executive Chef Kylian Goussot — who trained at Michelin-starred restaurants and worked under Joël Robuchon and Jean-Georges Vongerichten. Dry-aged cuts, a raw bar, and classic French starters anchor a menu that reads Parisian bistro meets Miami power dinner. The speakeasy-era design adds a sense of occasion.
Only you see this. What you ordered, what you'd order again, the table to ask for.
Executive chef Kylian Goussot, who trained in Michelin-starred kitchens, runs dry-aged USDA prime over a wood charcoal Josper oven, including a 34-ounce Butcher's Special tomahawk built for sharing. Caviar service and old-world wines round out the menu.
3 deals at Lafayette
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A speakeasy-era room on SW 1st Ave — polished wood, low light, and the kind of hush that says 'power dinner.' Chef Kylian Goussot brings Robuchon and Jean-Georges training to a menu of dry-aged steaks and pristine raw bar. The 34oz Tomahawk is the room's punctuation mark.
Jazz / Standards / Contemporary
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