MIAMI, April 27, 2026—1986 Steak House, a next-generation Argentine steakhouse blending tradition and innovation, will open in Miami's stylish Coconut Grove in Spring 2026. The restaurant is located in Mayfair Plaza at 3000 Florida Ave.

1986 Steak House is the brainchild of Mexican-born, Argentine-descent Stefano Cremasco, Operating Manager U.S. of Grupo Orfano, a premier hospitality group with 18 restaurants in Mexico, the U.S. and Argentina. It is the group's first new concept in 20 years and Stefano Cremasco's first creation. The kitchen is led by Executive Chef Marcelo Daguerre, a master of meat and fire, and formerly of the group's PM Fish & Steak House.
The restaurant takes its name from the year 1986, when Argentina won the World Cup in Mexico, and honors Stefano's dual heritage.

The kitchen serves best-in-class beef from Argentina, the U.S. and Japan prepared on a parrilla grill, complemented by cocktails created by Tres Monos in Buenos Aires, recently crowned The Best Bar in South America and ranked No.10 by The World's 50 Best Bars. The wine list includes wines of the Cremasco family vineyard in Mendoza, Argentina.

“1986 Steak House is an elegant yet down-to-earth Argentine parrilla that honors its heritage while boldly pushing boundaries and drawing inspiration from American steakhouses,” says Stefano Cremasco. “We are modern and sophisticated yet unpretentious, combining thoughtful cuisine, world-class mixology by the incredible Tres Monos team and an Argentina-focused wine list. As Mexicans, we learn from an early age that guests in our homes are to be treated like royalty, and this ethos guides everything we do. Welcome to an Argentine steakhouse for a new generation.”

Executive Chef Marcelo Daguerre, a Master of Fire and Meat

Chef Daguerre brings nearly two decades of international culinary experience in fine dining and modern cuisine, with a particular expertise in meat aging and grilling techniques. Prior to becoming Executive Chef at PM Fish & Steak House, Chef Daguerre oversaw the successful opening of Negroni Restaurant & Sushi Bar in Miami. At 1986 Steak House, Argentine dishes are reinvented with unusual ingredients and elevated techniques, while American staples are given Argentine flair.

“At 1986 Steak House, we have a profound respect for Argentine cuisine and flavors, and we celebrate the best beef in the world using only salt and live flames,” says Chef Daguerre. “Our charcoal-grilled foie gras is both decadent and unprecedented, and our raw bar draws inspiration from American steakhouses, with dishes not typically found in Argentina. Our housemade chorizo enriches the classic Mac & Cheese, giving everyone's favorite steakhouse indulgence an authentic Argentine twist.”

● Appetizers

○ Charcoal Grill
■ Chorizo, Grandpa Eduardo's traditional recipe, $16
■ Provoleta Cheese, provolone cheese served with Neapolitan sauce, $18
■ Sweetbreads, served two ways with caviar and lemon foam, $35
■ Romanesco, served on a bed of tlaquepaque sauce, $18
■ Foie Gras, uniquely cooked over charcoal with membrillo sauce, $36

○ Raw Bar
■ Prime Beef Tartare, served tableside with grilled bone marrow, $28
■ Tuna Tartare, with avocado aioli, $24
■ Octopus Carpaccio, lemon zest and arugula, $22
■ Oysters on the Half Shell, $29
■ Hamachi Crudo, served with a truffled ponzu, $24

○ Fire & Ice Tower
■ Daily selection of the raw and charcoal-grilled appetizers, $120

○ 1986 Caviar Service
■ Served with traditional accoutrements and alfajor blinis
● Kaluga (1 oz.), $130
● Ossetra (1 oz.), traditional garnishes and Milanesa strips, $220
● Caviar Alfajores, $52

● From the Kitchen

○ Empanadas, Fried in Beef Tallow, $7
■ Prime Meat
■ Ham & Cheese, tomato and pesto
■ Spinach & Cheese

○ Milanesa, Fried in Beef Tallow
■ Classic Milanesa, breaded cutlet, garlic and parsley, $40
■ Neapolitan-Style, classic with ham and gratinated cheese, $48

○ Pasta
■ Tallarín al Tuco, $28
■ Gnocchi al Routa, $32, add fresh truffle ($15)

● Salads

○ Argentina Salad, lettuce, tomato and onion, $16
○ 1986 Salad, lettuce, spinach, watercress, hearts of palm, mushrooms, alfalfa and bean sprouts, crispy bacon and chopped pecans, $18
○ Kale Salad, cooked on the grill, with apple, avocado, carrots and pecans, $18
○ Caesar Salad, traditional recipe prepared tableside, $18

● In-House Butcher
○ Cooked with Argentine salt and served with a special chimichurri sauce made with imported Argentine spices

■ Argentine Beef
● Tenderloin Steak (8 oz.), $40
● Skirt Steak (10 oz.), $40

■ American Prime, Greater Omaha Packers
● Ribeye Steak (14 oz.), $68
● New York Strip (12 oz.), $58
● Tenderloin Steak (8 oz.), $68
● Skirt Steak (12 oz.), $52

● Premium Selection

○ Winterfrost American Wagyu BMS 7+
■ Wagyu Flap Steak (12 oz.), $56
■ Bone-In Short Rib (24 oz.), $98

○ 40 Day Dry-Aged Prime, Aged in House
■ Porterhouse Steak (35 oz.), $210
■ T-Bone Steak (28 oz.), $155

○ Japanese A5
■ Shimane Prefecture (5 oz.), $160
■ Authentic Kobe Beef (5 oz.), $280

● Seafood & Poultry

○ Octopus, cayenne pepper, olive oil, $40
○ Salmon, dill butter, $40
○ Catch of the Day, seasonal fish brought in fresh, MP
○ Grilled Half Chicken, $38
○ Maine Lobster Tail, MP

● Accompaniments

○ Grilled Sides
■ Asparagus, $14
■ Seasonal Vegetables, $14
■ Japanese Sweet Potato, served with miso butter, $14
■ Bone Marrow, $20
■ Papa al Plomo, potatoes cooked in embers, $14

○ Kitchen Sides
■ French Fries, fried in beef tallow, $14
■ Mashed Potatoes, $14
■ Mac & Cheese, 4-cheese and chorizo blend, $20
■ Creamed Spinach, $14

● Desserts, $15
○ Alfajor Mil Hojas
○ Charcoal-Grilled Banana Split
○ Argentine-Style Flan
○ Charcoal-Seared Dulce de Leche Crêpes
○ Cheesecake

● Homemade Ice Cream
○ Dulce de Leche Granizado, $18

● Dessert Cocktails
○ Café Porteño, $18
○ Espresso Martini, $18
○ Carajillo, $16
○ Fernet, $15
○ Limoncello, $15
○ Tardío Argentino, $14

Cocktails by Tres Monos, “The Best Bar in South America”

The cocktail program at 1986 Steak House is by the team at Tres Monos, a renowned bar in Buenos Aires that was crowned The Best Bar in South America by The World's 50 Best Bars and now ranks No.10 in the world. It is the first time that the bar is undertaking a long-term collaboration with a U.S. restaurant from the ground up. Agostina Gerling, Tres Monos' veteran Bar Manager, has relocated from Buenos Aires to Miami to train the team and oversee the cocktail program, which celebrates Argentine ingredients amidst a high-energy, party vibe.

“We are constantly approached by international bars and restaurants to do collaborations,” says Charly Aguinsky, Co-Owner & Co-Founder, Tres Monos. “The fact that 1986 Steak House is Argentine immediately grabbed our attention and touched our hearts. Their creative approach meshes very well with our own, as does their warm hospitality. While we are known for our innovative cocktails, we respect the sacred Martini tradition of U.S. steakhouses and will pour exemplary ones.”

● Signature Cocktails
○ Chimi Highball, Johnnie Walker Black, pineapple, honey, chimichurri, ginger ale, $18
○ Diego's Julep, Amaros, strawberry, mint, miso, grapefruit, $18
○ Fernet con Coco, Fernet, sweet vermouth, coffee liqueur, tonic water, coconut foam, $18
○ 1986 Sour, Casamigos Blanco, orange liqueur, sandalwood, green apple, lemon juice, $20
○ Miami Red Wine, red wine, sweet vermouth, strawberry, blueberry, lemon-lime soda, $18
○ Miami Rosé Wine, rosé wine, Aperol, lime, lychee, ginger beer, $18
○ Matetini, Hendricks, vermouth, huacatay, mate, fino sherry, $20
○ Café Porteño, Mezcal Unión, Fernet, Licor 43, blackberry, coffee, $18
○ Tom & Cherry, Glenfiddich 12-year, sweet vermouth, amaros blend, cherry, jasmine, $18
○ Harley Quince, Brugal, quince, eucalyptus, mint, red wine, $18

● Alcohol-Free
○ Dieguito's Julep, strawberry, mint, miso, grapefruit, $10
○ Miami Rosé Winen't, lime, lychee, ginger beer, $10
○ Mate Collins, huacatay, mate, apple, $10

Argentina-Focused Wines, Including Those of the Cremasco Family Vineyard

Stefano Cremasco curated 1986 Steak House's wine list, spanning 200 bottles and 18 by-the-glass pours. Most are Argentine and include top producers such as Catena Zapata, El Enemigo, and Viña Cobos, as well as 20 wines from the Cremasco family's own winery, located in Mendoza, Argentina. The remaining bottles span the U.S., Italy, Germany, Spain, France and New Zealand.

Interior Design Channels a Modern Take on the Steakhouse

The interior design of 1986 Steak House was a collaboration between the restaurant's architect, Enrique Sobrado, with Stefano Cremasco and his father, Oscar Cremasco, CEO of Grupo Orfano. Its polished, minimalist design sets a sophisticated yet welcoming tone, where functional elements, like the dry-aging room and wine displays, are intentionally part of the overall aesthetic. Guests are immediately greeted by high ceilings, extensive windows and a four-sided bar with a seven-ton bar top. Cobblestone flooring echoes that of the adjoining outdoor promenade, uniting the indoors and outdoors in a seamless visual continuum.

A Rockin' Argentine Playlist That Evolves Over the Evening

1986 Steak House's playlist was curated by Stefano Cremasco. It features a mix of the rich heritage of Argentine rock music and contemporary artists, along with some hits from the 1980s. The music starts a bit slower and quickens in tempo as the evening progresses. The audio system consists of several smaller installations, rather than a few large arrays. This helps with acoustics, ensuring that people near the speakers can converse effortlessly.

The Latest Restaurant from a Dynamic Hospitality Group

1986 Steak House is the latest offering from Grupo Orfano, one of Mexico's most dynamic hospitality groups with 18 restaurants and F&B businesses in Mexico, the U.S. and Argentina under five concepts: 1986 Steak House, Cambalache, Puerto Madero (PM), La Rural and Bandoneon. Beyond restaurants, the group has divisions in wine, handmade pasta and organic coffee. The company is led by CEO Oscar Cremasco, Stefano Cremasco's father, who brings more than 40 years of hospitality experience to the table.

1986, a Momentous Year, Lends the Restaurant Its Name

1986 Steak House takes its name from the historic year that Argentina's national soccer team won the World Cup in Mexico. Mexican-born Stefano Cremasco is of Argentine descent, so this event resonates with his dual heritage. 1986 was also the year that Grupo Orfano opened its first restaurant, Cambalache. 1986 Steak House follows the group's recipe for success, serving high-end Argentine cuisine with excellent service in an elegant setting.

About 1986 Steak House
1986 Steak House is a next-generation Argentine parrilla by hospitality visionary Stefano Cremasco, blending tradition and innovation. Located in Miami's Coconut Grove neighborhood, the restaurant's kitchen, helmed by Chef Marcelo Daguerre, serves best-in-class beef from Argentina, the U.S. and Japan prepared on a parrilla grill with just salt and live fire. Cocktails by Tres Monos, crowned The Best Bar in South America by The World's 50 Best Bars, complement the culinary offerings. The wine list includes wines from the Cremasco family vineyard in Mendoza, Argentina. 1986 Steak House is located in Mayfair Plaza at 3000 Florida Ave., Miami, Fla. The restaurant is part of Grupo Orfano, which has 18 restaurants and F&B businesses in Mexico, the U.S. and Argentina. 1986 Steak House is open daily for lunch and dinner, Sunday to Thursday, 12pm to 10pm, and Friday and Saturday, 12pm to 11pm. For more information, please call (310) 890-6439, visit 1986steakhouse.com and follow us on Instagram at @1986steakhouse.

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