1986 Steak House Miami has landed in Coconut Grove with a cocktail program built from scratch by Tres Monos – the Buenos Aires bar that currently sits at No. 10 in the world and holds the title of Best Bar in South America at The World’s 50 Best Bars.
The restaurant, which opened Spring 2026 at Mayfair Plaza, 3000 Florida Ave., is the first concept in two decades from Grupo Orfano, the Mexico-based hospitality group behind 18 restaurants across Mexico, the U.S., and Argentina. It is also the debut creation of Stefano Cremasco, Grupo Orfano’s U.S. Operating Manager and son of group CEO Oscar Cremasco. The collaboration with Tres Monos marks the first time the Buenos Aires bar has entered a long-term partnership with a U.S. restaurant from the ground up.
The name is a deliberate piece of dual heritage: 1986 is the year Argentina won the World Cup in Mexico – a triumph that resonates personally for Mexican-born, Argentine-descent Stefano Cremasco. It also happens to be the year Grupo Orfano opened its first restaurant, Cambalache. The number carries weight before a single dish is served.
Tres Monos Takes Miami
Agostina Gerling, Tres Monos’ veteran Bar Manager, has relocated from Buenos Aires to Miami to train the 1986 Steak House team and oversee the program day-to-day. The move signals how seriously the Buenos Aires bar is treating this partnership – this isn’t a consulting credit, it’s a full transplant.
Charly Aguinsky, Co-Owner and Co-Founder of Tres Monos, was direct about what made this project different from the countless collaboration pitches the bar receives. “The fact that 1986 Steak House is Argentine immediately grabbed our attention and touched our hearts,” he says. “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.”
The result is a drinks menu that runs traditional Latin American flavors through a Miami lens – built to pair with fire-cooked beef rather than compete with it.
The Signature Cocktails
The ten-strong signature list reads like a conversation between Buenos Aires and South Florida, with Argentine staples like Fernet, mate, and chimichurri doing unexpected work alongside spirit-forward builds that would feel at home in any serious cocktail bar.
Chimi Highball – Johnnie Walker Black anchors this playful long drink, shaken with pineapple, honey, and chimichurri before being topped with ginger ale. It’s the opener that tells you exactly what Tres Monos is doing here: using the steakhouse’s defining condiment as a cocktail ingredient without winking too hard about it.
Matetini – The most technically interesting pour on the list. Hendrick’s Gin, vermouth, huacatay (Andean black mint), mate, and fino sherry come together in a format that nods to the classic Martini tradition Aguinsky referenced while pushing it somewhere genuinely new.
Café Porteño – Mezcal Unión, Fernet, Licor 43, blackberry, and coffee. This one doubles as a dessert cocktail and appears on both the signature and the after-dinner menu. The smoke and bitterness of the mezcal-Fernet combination against coffee and blackberry is a nod to Buenos Aires’ late-night culture.
Tom & Cherry – Glenfiddich 12-year, sweet vermouth, an amaro blend, cherry, and jasmine. A stirred, spirit-forward build with the depth to hold its own against a 35-ounce dry-aged Porterhouse.
Harley Quince – Brugal rum with quince, eucalyptus, mint, and red wine. A lighter, fruit-driven option that lands somewhere between a Daiquiri and a Spritz without being either.
Diego’s Julep – Amaro, strawberry, mint, miso, and grapefruit. The miso addition is the Tres Monos signature move: a umami bridge that lifts the fruit and keeps the whole drink from reading as sweet.
1986 Sour – Casamigos Blanco, orange liqueur, sandalwood, green apple, and lemon juice. The house sour, sharp and aromatic, with the sandalwood lending a dry, woody finish.
Miami Red Wine and Miami Rosé Wine round out the list as lower-ABV, wine-based options built for the heat and the pacing of a long dinner – red wine, sweet vermouth, strawberry, blueberry, and lemon-lime soda for the red; rosé wine, Aperol, lime, lychee, and ginger beer for the rosé.
Fernet con Coco – Fernet, sweet vermouth, coffee liqueur, and tonic water, finished with coconut foam. A Buenos Aires digestif ritual translated into Miami’s tropical register.
The non-alcoholic menu – Dieguito’s Julep, Miami Rosé Winen’t, and Mate Collins – mirrors the flavor logic of the full list rather than treating zero-proof as an afterthought.
Fire, Beef, and the Kitchen
The food program at 1986 Steak House is the work of Executive Chef Marcelo Daguerre, who brings nearly two decades of fine dining and modern cuisine experience, with particular expertise in meat aging and grilling. He previously oversaw the opening of Negroni Restaurant & Sushi Bar in Miami before becoming Executive Chef at Grupo Orfano’s PM Fish & Steak House.
The kitchen philosophy is straightforward: best-in-class beef – Argentine, American Prime from Greater Omaha Packers, and Japanese A5 from Shimane Prefecture and authentic Kobe — cooked over live fire on a parrilla grill using only salt and flames. Chef Daguerre’s restrained approach to the proteins gives the cocktail program room to breathe.
Argentine dishes are reinvented with unexpected technique: charcoal-grilled foie gras with membrillo sauce; provoleta cheese with Neapolitan sauce from the grill; sweetbreads two ways, with caviar and lemon foam. The raw bar – Prime Beef Tartare served tableside with grilled bone marrow, Hamachi Crudo with truffled ponzu, Oysters – draws inspiration from American steakhouses rather than traditional Argentine formats.
The 4-cheese Mac & Cheese enriched with housemade chorizo is the moment where both cultures fully collapse into one dish. Classic dry-aged cuts anchor the premium selection: a 35-ounce Porterhouse and 28-ounce T-Bone, both aged 40 days in-house.
“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.”
The Room and the Wine List
The interior was designed in collaboration between architect Enrique Sobrado, Stefano Cremasco, and Oscar Cremasco. Minimalist and polished, the space greets guests with high ceilings, extensive windows, and a four-sided bar with a seven-ton bar top. The dry-aging room and wine displays are deliberately visible – functional elements treated as design features. Cobblestone flooring connects seamlessly to the outdoor promenade of Mayfair Plaza.
The playlist – also curated by Stefano Cremasco – runs Argentine rock heritage and contemporary artists alongside 1980s hits, building in tempo as the evening moves. The audio system is distributed across multiple smaller installations to keep sound levels conversational throughout the room.
The wine list runs 200 bottles and 18 by-the-glass pours, heavily weighted toward Argentina. Catena Zapata, El Enemigo, and Viña Cobos appear alongside 20 wines from the Cremasco family’s own winery in Mendoza. Remaining bottles cover the U.S., Italy, Germany, Spain, France, and New Zealand.
Behind the Concept
1986 Steak House is Grupo Orfano’s first new concept in 20 years, and the first to land in Miami. The group – led by Oscar Cremasco, who brings more than 40 years of hospitality experience — operates five concepts across Mexico, the U.S., and Argentina, and has divisions in wine, handmade pasta, and organic coffee. 1986 Steak House follows the group’s established model: high-end Argentine cuisine, excellent service, and an elegant setting.
Stefano Cremasco frames the whole project in terms of hospitality philosophy rather than trend positioning: “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.”
For a city that is increasingly serious about cocktail culture, the arrival of a Tres Monos-designed program at a first-rate steakhouse sets a new bar for what a restaurant drinks list in Miami can aspire to be.
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**1986 Steak House** is located at Mayfair Plaza, 3000 Florida Ave., Miami, FL. Open Sunday–Thursday, 12pm–10pm; Friday–Saturday, 12pm–11pm. Visit 1986steakhouse.com or follow @1986steakhouse on Instagram.
