The Best of The Vibrant & Versatile Steakhouse Experience
Growing up in a small town in the Outer Banks, North Carolina, Taylor Balderson was always close to the restaurant industry. His mother was a food purveyor, his father a chef. Working in his dad’s kitchen from 16 to 22 years old inspired Balderson’s love of emulating his mentor’s big flair coastal cuisine, and the realization that he wanted to take his own culinary craft to the next level.
Obtaining a degree from the Culinary Institute of America provided entry into roles in top restaurants from Nantucket to Aspen; and Palm Beach’s Café Boulud and Buccan. “Learning from Palm Beach’s top chefs, including seven years spent with Clay Conley, taught me to respect the culture of food—where it’s coming from, where it’s going and the creative aspect. I molded all those histories together and came to Meat Market, where I can highlight my own creations as Corporate Executive Chef,” says Balderson.
“Meat Market is a chef-driven steakhouse. We feature a whole separate menu of different chefs’ specialties daily, including two fish dishes, appetizers, salads, crudo towers, pastas and dishes from around the world. I can create a special side dish from Morocco, an Asian fish and a Spanish-style octopus,” Balderson explains.
“Each day we come in, it’s not just to cook our meat selections, but we’re here to continue to push the envelope in a culinary way to see how far we can challenge ourselves. Then, we share that unique experience of global recipes with our guests.”
2000 N.W. 19th St., Boca Raton | 561-245-6777 | meatmarket.net
This post is part of the Best of Dining Destinations section from the January 2026 issue of Boca magazine. For more like this, click here to subscribe.
