MIAMI
Inside BH Prime: The Lavish New Steakhouse at St. Regis Bal Harbour
Written by Eric Barton | May 13, 2025
Eric Barton is editor of The Adventurist and has reviewed restaurants for more than two decades. Email him here.
AUTHOR BIO
The St. Regis Bal Harbour is not exactly the kind of place that does subtle. This is, after all, the resort where martinis come with views of a private beach and monogrammed slippers appear like magic. So it tracks that their new steakhouse, opening June 2025, isn’t just a steakhouse—it’s BH Prime, a flex in marble and miso-glazed sea bass.
The concept is led by executive chef Adrian Colameco, a Boca Raton native who has bounced from St. Lucia to Maui to Vegas and somehow made it back in time to bring Japanese A5 Wagyu and Petrossian caviar to the Miami steakhouse circuit.
Colameco
Marzouka
There’s also a cocktail program pulling tricks from Hong Kong, Bangkok, and Singapore. Because when your entrée costs more than a plane ticket, your drink should probably come with a story too.
Rainbow carrot avocado salad
The menu reads like the passport of someone who only flies first class: long-bone tomahawk steaks, sides that lean into indulgence, and desserts built for the table’s center-stage moment—thanks to Executive Pastry Chef Nagypsy Marzouka.
Smoked steak
BH Prime joins the hotel’s roster of high-gloss restaurants and gives Colameco another kitchen to command. The guy cut his teeth under chef Allen Susser in the West Indies before moving through the Bellagio, Boca Resort, and a short stint as a private chef for people who probably have art collections larger than your condo.
Crème brûlée
You don’t have to be a resort guest to book a table, but it helps if you’ve got the wardrobe for it. This is Bal Harbour, after all—where the beef is dry-aged, the ceilings are vaulted, and no one asks for ketchup.
