Bal Harbour has long been underserved when it comes to truly compelling dining, so any new opening is met with a certain level of anticipation. The upcoming arrival of China Grill at Bal Harbour Shops feels promising, especially for those who remember its heyday in the 1990s. More recently, much excitement surrounded the debut of Slims, the latest concept from Stephen Starr, whose portfolio includes the consistently popular Makoto, also located within the shops.
Slims is positioned as a classic steakhouse, entering a Miami landscape already rich with strong contenders. That makes execution all the more critical, particularly when significant attention has clearly been paid to design. The 2,500 square foot space, set in Makoto’s original ground floor location beside Saks Fifth Avenue, accommodates 183 guests and draws inspiration from the golden age of cinema. The room channels old Hollywood glamour with an art deco sensibility. Plush leather banquettes, curved booths, and a striking 1930s-inspired mural set the tone, while a palette of black, peach, orange, and beige plays against pink and black marble floors and crisp white tablecloths. Black-and-white photography lines the entrance, and a lively bar and treed patio complete a space that feels both polished and inviting. On design alone, Slims succeeds.
Where the experience falters is in the food and service, both of which feel underdeveloped. While the staff is warm and well-intentioned, there is a lack of cohesion on the floor, with dishes arriving to the wrong guests and a noticeable absence of polish. In a restaurant billing itself as a steakhouse, the fundamentals matter. Our steak arrived overly charred and aggressively salted, lacking both finesse and balance. Even simple presentation touches were missing. The lamb, ordered medium rare, came out well done, tough, and again overly salted. Although the kitchen graciously offered a replacement, the timing was off. The second attempt arrived long after my husband had finished his meal, initially without the accompanying potato, and while improved in doneness, it remained overly seasoned and fell short on tenderness.
The menu itself is familiar rather than inspired, with the expected lineup of salads, crab cakes, caviar service, raw bar selections, and even a $100 cheesesteak. The one standout was a well-executed hamachi crudo. Desserts, however, did little to elevate the experience, with a chocolate mousse that leaned overly sweet. The wine-by-the-glass selections were also disappointing, particularly in a city where excellent sourcing is readily achievable. Notably, a full wine list was never presented.
It feels as though Slims may have opened before it was fully ready. A measured soft opening period could have allowed time to refine both kitchen execution and service flow. That said, there are positives worth noting. Its location within Bal Harbour Shops makes it a convenient option, and the recent addition of lunch service adds appeal. Management also handled the evening with professionalism and generosity, ultimately comping my meal in acknowledgment of the missteps, a gesture that does not go unnoticed.
Bal Harbour would benefit greatly from more thoughtful dining destinations, like the intimate and well-executed Morla nearby, or the consistently strong offerings at The Surf Club Restaurant just down the road. Slims has the foundation, particularly in its design and ambition, but it needs time, refinement, and a sharper focus on execution to truly find its footing.
For now, it shows potential, and on that basis alone, it may be worth a return visit down the line.
Happy dining,
Shanea
04/08/2026
