Grupo Orfano has opened Argentina-inspired 1986 Steak House in Miami
Beef is cooked on a parrilla grill, and the cocktail program was created by South America’s top-ranked bar.
June 25, 2026
1986 Steak House opened in Miami’s Coconut Grove neighborhood in early May, promising a “next-generation” Argentine steakhouse experience.
It was created by Stefano Cremasco, the operating manager for the United States of Grupo Orfano, a hospitality group with 18 restaurants in Mexico, the U.S., and Argentina, including multi-unit brands Cambalache and Puerto Madero. It’s their first new concept in 20 years.
The restaurant takes its name from the year that Argentina won the World Cup and features nods to soccer star Diego Maradona.
Cremasco calls it “an elegant yet down-to-earth Argentine parrilla” that honors its heritage while drawing inspiration from American steakhouses.
The dining room has high ceilings, green plants, and a four-sided bar.
The interior is polished and minimalist, with cobblestone floors, high ceilings, big windows, and a four-sided bar. It builds functional elements, like the dry-aging room and wine displays, into the overall design.
Executive chef Marcelo Daguerre runs the kitchen. He was formerly the head chef at PM Fish & Steak House, another Grupo Orfano concept in Miami that closed in 2025 after 12 years.
“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,” Daguerre said.
Appetizers include charcoal-grilled chorizo, sweetbreads, and provoleta cheese, and there’s a raw bar serving oysters, tuna tartare, and octopus carpaccio.
There are empanadas, a couple of pastas, and tenderloin Milanesa fried in beef tallow. Butcher cuts include Argentine skirt steak, American rib eyes and New York strips, and a selection of Japanese A5 steaks.
Tres Monos, a top-ranked bar in Argentina, created the cocktail program.
Diners can also choose from a few entrées like salmon, a Maine lobster tail, and a grilled half chicken, plus sides like bone marrow, Japanese sweet potatoes, French fries, and a three-cheese mac with chorizo.
“Our house-made chorizo enriches the classic mac and cheese, giving everyone’s favorite steakhouse indulgence an authentic Argentine twist,” Daguerre said.
The wine list spans 200 bottles and 18 by-the-glass pours, with lots of Argentine labels, including 20 wines from the Cremasco family’s own winery in Mendoza.
Cocktails come from the team behind Tres Monos in Buenos Aires, which was recently crowned the Best Bar in South America and is ranked No. 10 on the World’s 50 Best Bars list. It’s their first permanent collaboration with a U.S. restaurant.
“We are constantly approached by international bars and restaurants to do collaborations,” said Charly Aguinsky, co-founder of 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.”
One standout drink with Argentine ties is the Fernet con Coco, which pairs Fernet Branca with sweet vermouth, coffee liqueur, tonic water, and coconut foam. But those seeking steakhouse classics won’t be overlooked.
“While we are known for our innovative cocktails, we respect the sacred Martini tradition of U.S. steakhouses and will pour exemplary ones,” Aguinsky said.
About the Author
Kevin Gray
Kevin Gray is a Dallas-based writer covering independent restaurants for NRN. He also writes for publications including Food & Wine, The Infatuation, and Wine Enthusiast, and he previously served as a correspondent for Restaurant Hospitality. Follow Kevin on Instagram.
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