Most Expensive Food in Miami

If you’re a discerning foodie on the hunt for the most extravagant and expensive food in Greater Miami and Miami Beach, look no further. Whether it’s the viral Golden Glizzy, a new and extraordinary cut of wagyu, a bespoke omakase experience or a second-to-none boozy baked Alaska, we’ve rounded up some of the costliest Miami food items worthy of a splurge – for both your appetite and your wallet.

A5 Wagyu Tomahawk at Giselle Miami

The new $1,250 A5 Wagyu Tomahawk recently debuted at Giselle Miami in Downtown Miami, touted as the largest and rarest cut of steak available right now. Styled to serve six diners, the 72-ounce A5 wagyu tomahawk ribeye hails from Kagoshima, Japan – with only 12 portions shipped to the U.S. monthly, and four allocated to Giselle.

Presented raw and cooked to order, the steak is seasoned with fresh cracked pepper and salt, broiled at an extremely high-temperature to form a beautiful crust and finished with wagyu fat and butter. The steak is then paraded table-side and set aflame, and served with all of Giselle’s homemade steak sauces, buttery pomme puree and sushi rice nigiri for topping with sliced wagyu.

Louis XIII Baked Alaska at Papi Steak

Papi Steak is easily one of the most talked-about luxury restaurants in Miami, set in the South of Fifth neighborhood of South Beach. The $1,000 Beef Case – a 55-ounce Australian wagyu tomahawk steak presented in a rhinestone briefcase before it’s cooked and served table-side – is its claim to foodie fame. But did you know there’s also a $1,000 dessert on deck?

The utmost lavish (and boozy) finale, the $1,000 Louis XIII Baked Alaska is a show-stopping dessert, flambéed table-side with the premium cognac and served with a couple of shots poured into custom Baccarat glassware as a bespoke digestif.

Edomae Omakase at Ogawa

For authentic omakase lovers, Ogawa (which translates to “Little River,” the neighborhood where it is located) earned its first MICHELIN star in 2024 and has maintained its star status ever since. The chic and intimate 12-seat counter is helmed by master chef Masayuki Komatsu, who prepares a 19-course Edomae-inspired epicurean tasting featuring the finest seasonal ingredients imported directly from Japan’s Toyosu market in Tokyo and Ibaraki Prefecture.

Dishes can range from hay-smoked Spanish mackerel to nanbanzuke (deep-fried) seabream to needlefish nigiri with ginger to cuttlefish with caviar. You can book seatings at 6 p.m. and 9 p.m., Tuesday through Saturday, with a $395-per-person deposit required. Suntory’s finest whiskeys, boutique sakes and premium wines are the perfect complement, as is the Japanese garden.

Lamb Shoulder at Fooq’s

Big flavors star in Little River, where one of the hippest food spots in Miami is delivering Persian-laced delicacies for a family-friendly feast. Sourced domestically, the $220 Lamb Shoulder at Fooq’s features a five-pound cut for up to six people that’s brined for 24 hours and then confited for six hours until it is pull-apart tender. Before service, the stunning main is glazed and roasted in the oven for 35 to 45 minutes, and then coated with a generous amount of lamb jus fortified with pomegranate molasses to create its signature glossy finish. 

Owner David Foulquier conceived of the dish as a memorable shared dining experience to exemplify the Fooq's ethos. It’s accompanied by fresh lettuce, pickles and a selection of sauces, allowing each guest to build their own perfect bites. Like many of the restaurant’s dishes, the interactive, family-style presentation is designed to encourage conversation, connection and a communal dining experience around the table.

Norwegian King Crab at Klaw Miami

For some of the best dining Miami offers, head to this multi-level surf-and-turf haven with a rooftop bar and stunning waterfront views in bustling Edgewater. Klaw Miami's claim to fame is undoubtedly its Norwegian King Crab. According to chef Raul Silveira, it's harvested straight from the fishing village of Bugøynes in northern Norway, then exported live to fine dining restaurants around the world, including Klaw (the only East Coast restaurant recipient). 

It arrives whole and is immediately stored in a specially designed ecosystem, says Chef. In the kitchen, the crab is steamed then brought to the table with legs intact, ready for the show. That's where the theatrics kick in: Servers crack the legs table-side, plating them out cluster by cluster, so guests get to watch it happen, rather than just see a finished plate show up. It's served with a lemon garlic butter to let the crab do the talking. A dramatic natural centerpiece for a table, it’s designed to share: about two legs per person, with one whole crab comfortably feeding up to five people. The dish goes for $157 per pound, or $19 per ounce for legs and claws, with a minimum 8-ounce order.

Golden Glizzy at Chèvre 

On the heels of its viral 2026 debut, the teams from Chèvre and Golden Goat Caviar had to keep the momentum going. The $100 Golden Glizzy Caviar Hot Dog by Golden Goat is constructed with an Australian wagyu hot dog, topped with crème fraiche and mascarpone, 30 grams of Golden Goat Classic Ossetra caviar, chives, 24-karat edible gold flakes and served on Ficelle Bakery croissant dough.

Locals and visitors alike can indulge in the Golden Glizzy at Chèvre on Coral Way, Chèvre in the Miami Design District and the Ziggurat X Chèvre in Coconut Grove. 

Cheesesteak at Slim’s Steakhouse

A newer kid on the block at Bal Harbour Shops, Slim’s Steakhouse brings the Golden Age of Hollywood back to life with a blend of both classic and inventive steakhouse-style fare. An opulent take on the classic, the $100 Cheesesteak is built with 11 ounces of sliced American wagyu and ribeye, seared foie gras, sharp cheddar, sweet caramelized onions and fresh shaved black truffle on toasted sesame bread, served with cherry peppers.

It would be quite an undertaking as a solo venture, which is why this hearty offering is best shared as an appetizer among the table. The perfect cocktail pairing? The house recommends Slim's Manhattans all around.