A steakhouse with a chic South Beach pedigree and one of the most talented chefs in South Florida will make its debut in Palm Beach on Monday, Sept. 29.
That would be Meat Market, which slides into the Bradley Place location once home to local fave Palm Beach Grill. It’s the second MM for exec chef-partnerSean Brasel, whose contemporary, inventive take on classic steakhouse fare has made the original Market on Lincoln Road a must-stop for hungry carnivores and general interest foodies.
Chef de cuisine David Valencia, late working with Top Chef alum Hung Huynh in New York, will be putting out an array of creative dishes that go goes way beyond the usual meat-centric menu. Think octopus carpaccio with heirloom beans and fingerling potato chips; whole roasted cauliflower with lemon, parsley and capers; and sea bass with truffle mash and sweet corn-tomato concasse. There will also be a nightly bar menu with such bites as oyster po’ boy, lobsters pigs in a blanket and fig and prosciutto flatbread.
Then, of course, there’s meat, all the usual cuts, from bone-in ribeye to New York strip, plus more upmarket offerings like A5 Kobe filet mignon, Prime beef shortrib with lobster risotto, and chili and espresso-rubbed buffalo tenderloin. And don’t forget a roster of spiffy add-ons and optional sauces.
Design is by Connecticut-based Studio ABM Design and will feature both liquor bar and crudo bar done in dark wood and cream leather, a pastry bar and lounge, walls faced with bleached white oak, leather banquettes and a cream-colored terrazzo floor. Like its South Beach parent, our local Meat Market won’t come cheap. But you will get your money’s worth.
