Walking into Papi Steak, the menu alone sets the tone for an indulgent culinary experience—opulence meets precision. I began with the Hamachi Crudo—bright, delicate, kissed with citrus—followed by the Wagyu Carpaccio, which melts on the tongue like a savory whisper. Their Jumbo Shrimp impresses with pristine sweetness, and the Little Gem Caesar offers a refined crunch in every bite.
Cold plates bring surprises: Wagyu Pastrami is an absolute showstopper, fatty and flavorful with a bold twist, while Latkes are crispy golden rounds paired with rich accompaniments. The Jumbo Lump Crab Cake packs pure ocean essence, rivaled only by the succulent Grilled Tiger Prawns and Baked Clams—each a nod to elevated coastal comfort.
For caviar lovers, Papi doesn’t hold back. Choose between the Gold Imperial Osetra or a luxe Osetra Caviar Selection, each elegantly served. And for mains, the seafood sings: Grilled Branzino, Dover Sole, and Broiled Alaskan King Crab are masterfully cooked. But the crown jewel? The King Crab-Stuffed Florida Lobster Tail—utter decadence.
Steak connoisseurs will revel in selections like the Dry Aged Kansas City Strip, Filet Mignon, or the marbled richness of the Creekstone Ribeye. Wagyu fans? The Japanese A5, Miyazaki NY Strip, and signature Papi Steak redefine indulgence. And for those seeking grandeur, the Purebred AA8-9 Australian Wagyu Tomahawk is theatrical in both flavor and presentation.
Pair any of these with truffle-loaded sides—Mac & Cheese, Creamed Spinach, or Whipped Potato—and don't skip the Truffle Butter or Béarnaise. Finish strong with Kosher Chicken Schnitzel or 1/2 Rack of Lamb for a final flourish. Papi Steak isn’t just a meal—it’s a celebration of flavor at its peak.