Meat Market

As soaon as this restaurant opened its doors in late September, tables were snapped up and reservations were booked weeks in advance. Find out what’s behind all of the buzz at this Palm Beach eatery.

The Miami Buzz

It’s no secret that Meat Market got its start, and its devout following, at its Lincoln Road location on South Beach. The contemporary steakhouse set itself apart by branding itself as a female-friendly steakhouse. There are no dark interiors or white tablecloths, plus the menu includes half-portion steaks and a large selection of seafood, says Chef and Co-owner Sean Brasel. “We took a lot of care with the menu selections,” he says. “It’s not what you would find at a typical steakhouse.” Noteworthy items include a popular branzino dish, octopus carpaccio, and daily rotating cheese and meat boards.

The Cuts

Despite a varied menu, the steaks are still center stage at Meat Market. They’re offered in a three-tier format: Signature Steaks (New York steak, filet mignon); Reserve Cuts (ultra-premium steaks like the 30-ounce Australian Kobe Beef Tomahawk Ribeye); and House Creations (chef specialty dishes like the 12-ounce Wagyu skirt steak from Durham Ranch). Add to that the restaurant’s creative selection of butters and sauces, and diners can create their own personalized steak dinner. The atomic horseradish truffle sauce has just the right amount of kick. For something creative, diners can try the Jack Daniels Pasilla Garlic Sauce – it’s one of Brasel’s favorites.

Just in Palm Beach

Some dishes are unique to this northern location. Brasel created a special, whole roasted cauliflower appetizer with lemon, parsley, capers, Parmesan, extra virgin olive oil and cauliflower purée. There’s also a Maine lobster roll with truffle aioli, lemon confit and garlic butter. Brasel knows that he’s catering to an elite crowd. “It’s a more educated clientele. We sell better wines here. People know what they want,” he says of the Palm Beach diners. Locals appreciate his attention to detail. In less than two weeks after opening, the restaurant already boasted regulars. “Everything is about location,” Brasel says. “We knew our concept would fit great up here.”

The cocktails

The creativity doesn’t stop with the food. The innovative drinks created by mixologist Ezra Pattek include the Smoky Negroni with Pierde Almas mezcal, the Spicy Rum Old Fashioned with Zacapa rum and the Rested Manhattan with Tapatio reposado. Plus, there’s an interactive cocktail called Some Like It Hot, where guests can choose their preferred level of heat with Ocho reposado, raspberries, lime and habanero agave nectar. Guests can also end their meal with a seasonal, house-made limoncello.

What to try

The char-broiled branzino with rustic tomato and fennel stew, and extra virgin olive oil charred lemon; the whole roasted cauliflower; the stacked kale Caesar salad and the Gouda tater-tots. Don’t forget that reservations are a must.

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