Fast forward a decade and Phillips transforms his forge into an upscale restaurant, still catering to the elite including Frank Sinatra, Judy Garland and Jackie Gleason. Right in the middle of The Great Depression and the filming of the Wizard of Oz, The Forge, as it was now called, was serving its signature specialty: the juicy and flavorful open hearth-grilled steak. The years to follow include new ownership in 1968 by financier Alvin Malnik and vast physical transformations which made The Forge the epicenter of locals, tourists and celebrities alike.
|I was happy!|
Plenty of sweet cocktails to choose from.
|Executive Chef Dewey LoSasso|
Photo Courtesy of The Forge
But the décor and impressive surroundings are not the center attraction at The Forge. Executive Chef Dewey LoSasso, has taken the rebirth of The Forge to new levels with his clean, crisp flavors and attention to detail. Born with a passion for cooking and exhibiting culinary skills since the age of 13, Chef LoSasso paid homage to The Forge's past by incorporating traditional dishes and flavors with his new, modern approach to cooking. He paid attention to what had always been and gave new life to it incorporating the global fusion that makes up Miami.
|Guava Chicken Wings|
|Flight of Three Sliders|
|BBQ Hamachi and |
Snapper Bass Ceviche
|Chilean Sea Bass|
|"The Forge" Grand Marnier Souffle|
There's nothing like a happy ending and The Forge made sure we got one. For dessert, we had their signature Grand Marnier Souffle, a decadent, exquisite experience that made me have sinful dreams all night. Make sure you order it right at the beginning since it takes 30 minutes to prepare. A must!