Meat Market, the contemporary South Beach steakhouse by restaurateur David Tornek and acclaimed chef Sean Brasel, both formerly of Touch, has proven to remain a bustling hot spot for celebrities, local foodies and Miami Beachâ€™s trendsetters. Located at 915 Lincoln Road, the 4,400 square-foot, 180-seat indoor/outdoor eatery is a truly contemporary steakhouse, boasting a sophisticated ambiance sizzling with New York City style energy, a happening bar scene, and a savvy menu featuring prime cuts of beef, wonderful fish, seafood and poultry dishes and a wide range of price points geared to draw both locals and visitors.
Meat Market offers a variety of prime cuts, amazing sides and appetizers, a top notch Wine Spectator award-winning wine list â€“ but infuses it all with an artful, contemporary spin.
Meat Marketâ€™s main appeal â€“ its steaks â€“ are offered in a unique, three-tiered format. Tier one, Signature Steaks ($25-$47), features simple, a la carte selections, perfectly seasoned and prepared in a variety of ways, from broiled in an infrared oven to grilled over a wood burning fire. Selections include center cut New York steak, filet mignon, prime flat iron steak and rib eye.
Tier two, Meat Market Reserve Cuts ($49-$95), offers name brand, ultra-premium cuts such as a 16 oz. prime ancho and coffee marinated bone-in filet mignon from Niman Ranch; a 30 oz. prime dry-aged, bone-in New York seak for two from Harris Ranch; a 20 oz. American Kobe beef rib eye steak from Staube Ranch, and a 6 oz. Japanese A5 Kobe tenderloin.
Tier three, Meat Market House Creations ($25-$29), showcase the chefâ€™s unique culinary genius with tempting choices such as tropical braised prime brisket with coconut, mango, Cuban sweet potatoes and wild mushrooms; Kobe skirt steak marinated in lemongrass, ginger and roasted local chili, buffalo tenderloin steak with a chili and espresso rub, topped with bittersweet chocolate mole butter and a wild African pheasant roasted in a tamari and braised chicory sauce.
Source: Digest Miami