There is nothing more primitive than cooking meat with a wood fire. Even using coals is a step up the Paleolithic ladder. And that is part of the appeal at Brimstone: They cook their meat and fish with old-fashioned wood. It is something that carnivorous men especially appreciate; my husband loved the food here.

Part of what wood does is to add flavor. That’s what happens in smokehouses, or when you add chips of mesquite to your grill. The other part of the Brimstone method is the heat. The steaks are cooked in a 1,600-degree broiler, which is how great steaks should be cooked; that sudden flash of heat sears the outside and keeps the moisture locked inside.

The atmosphere matches the no-frills, contemporary American menu. The building is made of brick, stone and glass, with a modern, Frank Lloyd Wright-meets-the-Rockies sort of feel. Inside it’s dark and sultry, with wood and stone accents. There’s seating for large groups and plenty of booths for those who want a little privacy. Just what a wood burning man would want.

The restaurant offers a good seafood selection as well, but for our tastes the meat was the sweat spot. Brimstone Woodfire Grill is a licensed & registered provider of Certified Angus Beef. All of the steaks, including the 20 oz. Bone-In Kansas City Strip Steak, Filet Mignon and 16 oz. Bone-In Ribeye are well seasoned and served with a salt crusted baked potato. Topping choices such as the Blue Cheese & Bacon Crust or Lobster Horseradish can be added to any steak. We thought the 16 oz. Bone-In Ribeye was a stand out, especially with a side of Jalapeno Mac and Cheese.

Fresh fish is offered daily and the variety changes weekly. Flavorful entrées include: Sautéed Snapper with Shrimp & Scallops; Blackened Mahi Mahi with Linguine; and my favorite, Chilean Seabass with Pesto. This is creative cooking at its best: The Seabass is sautéed and topped with pesto and fried onions, served on Yukon gold mashed potatoes with Thai chili butter sauce.

For sides try the Mac and Cheese, or opt for the Corn off the Cob. This peppery buttered dish will disappear quickly. A few other items to try include the Lamb Loin with Mint Reduction and the Baby Back Ribs. The ribs are slow roasted and basted with their house-made BBQ sauce.

Don’t miss dessert. The bread pudding with white chocolate chips, fresh red raspberries and blackberries sprinkled with brown sugar is to be savored. The crème brulee is also worthy of the calories. Three flavors are offered: Vanilla, hazelnut and chocolate. 

Beyond their brick and wood interior, Brimstone also has a spacious patio under the open sky where weekend patrons can listen to the surprisingly good house band. The dinner menu can get a bit pricey, but the lunch fare is reasonable, when you can taste their steak in the form of a sandwich. American style sushi and salads are also on the menu.



Bone-In Kansas City Strip with Lobster Crust

4-6 (20 oz.) Kansas City Strip Steak
1/4 cup of Clarified Butter
2 Tbs. of Complete Seasoning
2 1/2 cups of Cream Cheese
5 tsp. of Horseradish
1 tsp. of Dijon Mustard
5 tsp. of Lime Juice
3 Tbs. of Worcestershire Sauce
1 tsp. of Tabasco
5 tsp. of Fresh Parsley, chopped
2 1/2 cups of cooked Lobster Meat
1/2 cup of parmesan flavored bread crumbs
Chives to taste (for garnish)



-Begin by making a marinade for the steak. Combine a little clarified butter with a dash of complete seasoning. Mix together and coat the steak on all sides. Let stand for 1-2 minutes.

-Cook the lobster meat by broiling, one minute per ounce. Let cool and chop.

-Cook the steak to your liking. At the restaurant they use a broiler. At home, you can grill it or pan-fry it on a sauté pan.

-While the steak is cooking, whip the cream cheese in a mixer. Once it has a smooth consistency, add the horseradish, Dijon mustard, lime juice, Worcestershire, Tabasco and fresh parsley. Whip together.

-Add the chunks of cooked lobster and some parmesan-flavored bread crumbs to the mix, combining at slow speed. Scoop and distribute the lobster ‘crust’ over the cooked steak.

-Finish by adding a few more bread crumbs on top of the steak and bake it in the oven at 350 degrees for a few minutes, or until the crust begins to brown.

-Garnish with fresh chives and serve immediately. Goes well with potato, corn or Mac & Cheese.


Brimstone Woodfire Grill
Located in the popular open-air Shops at
Pembroke Gardens – 14575 SW 5th St.,
Pembroke Pines,
For more info go to
For reservations, call 954.430.2333.
Live music is featured every
Thursday from 8:00 p.m. to 10:00 p.m. and Friday from 8:00 p.m. to 11:00 p.m.