Q&A: Major Food Group Launches Dirty French

Major Food Group Launches Dirty French from World Red Eye Films on Vimeo.

Miami, FL – April 28, 2022 – An eclectic steakhouse, where French influences meet Brickell under one roof…

Major Food Group (MFG), the globally acclaimed hospitality brand that has taken Miami’s restaurant scene by storm, will soon unveil its first-ever project in Brickell, Dirty French Steakhouse, a glamorous, energetic, and extraordinary interpretation of the classic steakhouse. Located at 1200 Brickell Avenue, the restaurant welcomes guests beginning April 29th and is poised to become one of the most celebrated and sought-after steakhouses in America.

This new steakhouse from MFG Co-Founders Jeff Zalaznick, Mario Carbone, and Rich Torrisi breathes new life into the storied genre while remaining true to its history. The expertly conceived menu combines the finest meat and fish, sourced from the world’s most esteemed purveyors, with French influences and an irresistible flair for bold flavors. Dirty French Steakhouse offers everything one would expect to find at a steakhouse of the highest caliber—abundant raw bar selections, elegant seafood entrées, indulgent aged steaks, and an array of amazing sides—all executed to perfection, with a dose of Dirty French style that makes them more satisfying and seductive than ever.

World Red Eye met up with one of the owners of Dirty French, Mario Carbone, and gained insight of Brickell’s newest restaurant. Read the full Q&A below.

WRE: How did you land on this concept for Miami?

Mario Carbone: We wanted to challenge ourselves to make the best steakhouse in all of Miami.

WRE: How does the new Miami location differ from the legendary outpost in New York? What can we expect?

MC: They are very different in design, but they have the same spirit. The original location was meant to be a bistro and this is much more a grand steakhouse.

The Dirty French space is one of the first spaces we signed… we are thrilled to have it open.

Mario Carbone

WRE: MFG continues its massive South Florida expansion – was Brickell always a neighborhood you had on your radar?

MC: Brickell has always been on our radar. The Dirty French space is one of the first spaces we signed when we migrated to Florida. It was always a part of the plan and we are thrilled to have it open.

WRE: What’s your favorite dish on the menu? Any off-menu items or secrets you can disclose?

MC: The move is to order the Rib-Eye topped with the cajun sauce.

The original location was meant to be a bistro and this is much more a grand steakhouse.

Mario Carbone