Succulent Steaks and Expertly Mixed Cocktails. I recently had dinner at Meat Market on a Friday night and it was absolutely phenomenal. It did take about 45 minutes for a table to open up and even the bar seating was full, but it was well worth the wait. Everything from the puffed maize appetizers to the cheesecake dessert were to die for. I ordered a rare/medium rare steak with cabernet reduction on the side and ever last bite was perfectly seasoned. The true mark of a great steak is not needing any additional spices or sauce and this made the cut. The server made an excellent wine pairing for the meal and although service was slow at times, the atmosphere provided plenty to keep you entertained. It has a great, stylish crowd and the decor is just as posh. My pre-dinner cocktail was expertly mixed and they also have a fairly extensive wine menu. I would recommend this restaurant to anyone wanting a delicious dinner in an upbeat location.
Dear Meatmarket Owners.
When you expect your patrons to pay high-end prices, you have to hold up your end of the bargain. It should not take 20 minutes to make my first drink order. My waitress, after making me wait 20 minutes, should not have the anxious demeanor of a heroin addict waiting for her next fix for me to get my order out. She should not treat questions asked about the menu as a timewaster as her eyes flick to the other tables who have also been waiting 20 minutes. Then after taking said order, it should not take 15 additional minutes for my drink to arrive.
It's a shame because almost everything else is there, the menu is imaginative though limited, but that's something I can live with. The restaurant itself is decorated very nicely and the location is excellent. It's too bad the ghost of Pacific Time's excellent service (the restuarant that used to occupy this space) didn't stay behind. I won't be back. I would much rather spend my money at Wish or Hakkasan.
Worth the drive, plane flight, or boat ride from anywhere!!!.
Last year we were so desperate to find a new and fresh place to fine dine, we thought it would take a flight to New York, LA, or across the pond.
Everything was becoming the same. It got to a point where even Morton's was a drag, and I admit, I like Morton's and its genre, but it gets old.
Then it happened... A recommendation, something new to try, namely the Meat Market. The name didn't sound to exciting though. The recommendation was by someone we knew with credibility. Our suitor, knowing too well that with our offensive food snobbery, would put his head in a guillotine. In spite of this he was courageous enough to recommend this place to us. He knew if he failed in his mission he would join the ranks of King Louis and Marie A., (Who before our hero, take them into the heart of town and by the time they would all be through they'd have no place to wear their crown.)
Well, what the heck. I am willing to try anything once. But our friend did not disappoint us, and in fact, got to keep his head. For that matter, the Meat Market did not disappoint us either and they get to keep theirs.
Simply stated it was FUN! It was why I consider to be a real dining experience, an adventure in fine dining. The food was great, from the tasting sample, to the appetizers, to the main courses, and to the obnoxiously incredible deserts.
So I say to anyone who wants advice as to what to eat here. My recommendation is as follows: Start at the top of the menu and as the weeks and visits progress, work your way down to the bottom of it. You won't be disappointed.
Expect to spend a lot of time here too. The staff may appear to be slow, but they're on their game. They're simply giving you a relaxed and unhurried dining adventure to savior witht the food.
Enjoy a meal here for me.
Great. This place was amazing. I don't know why people wrote such bad reviews. Perhaps they eat out at the fanciest restaurants all the time. But, if a dinner at this price range is something that is saved for a few special occasions then I would suggest you go here, for me it was special and the food was amazing.
My bologna has a first name.... Hogwash! The bland narrative below is nothing more than a futile attempt by this very restaurant at discounting the numerous criticisms found on major blogs around the city. A quick check will return the author's IP Address who is, not surprisingly, a native of Denver, Colorado where these buffoons hail from. You guys are amateurs at best! LOL If you plan on reviewing your own restaurant, try doing so from an internet cafe. And yes, the same people that brought us Kiss Steakhouse have now brought us Meat Market. Need I remind you that Kiss Steakhouse was an outright flop and received the SAME poor reviews when it opened that Meat Market is receiving now? In fact, Kiss Steakhouse was open for about two years (if that). Conclusion: Sean Brasel couldn't cook steak then and he sure as hell can't cook it now. I believe the celebrity you may be referring to is Calvin Klein. Well, I was member to his entourage at the Meat Market not long ago and we left in the middle of our meal because the steaks were not cooked properly. In fact, Calvin was so disgusted that he asked we all leave together. And out we went. The Review below is not a "review". It's nothing more than a description commonly used by a restaurant in their marketing materials that's been re-worded to pass as legitimate. Do not be fooled. You can go to any restaurant along Lincoln Road to "people watch". Tell me about the food. Did you even eat there or were you just asked to concoct some fictional account? An intelligent consumer knows bologna when they read it. And a knowledgeable diner knows bologna when they eat it.
Elegant and Modern Flair in the Heart of South Beach. If you love the South Beach night life dining scene, you would be interested in the latest and greatest creation of the same team that brought usTouch Restaurant and Kiss Steakhouse. An evolution of their personal taste and experience, Executive Chef Sean Brasel and partners have raised the bar on Lincoln Road yet again. The ambience and texture of the main dining room combine to create an inviting and stylish see and be seen environment. Want to people watch and lounge a bit - relax outside in the comfortable chaise and sofas. The bar is one of my favorite spots, as it's three sides provide ample seating and a view of the surroundings, and the bar staff is friendly, attentive and extremely knowledgable about the menu. Chef Brasel is a culinary artist, boldly combining texture and flavor that delights, surprises, tantalizes, and never fails to be presented beautifully. I eat lean and mean, and the menu is versatile enough to please a variety of palates, and changes often enough to please regular diners. The energy is vibrant, reflective of Meat Market's central Lincoln Road location. I showed up for a late dinner one evening as a private party was wrapping up and spotted a local celebrity amongst the guests. In tougher economic times when many of us are more consciously considering where we get the most value for our money, I'm happy to say that I'll be supporting local businesses that go above and beyond. Meat Market certainly gets my vote.
The Beef People. I'm sure the "mastermind" behind this restaurant's moniker feels clever indeed. Not so much. Whereas the name seems inventive, the menu does not. Would someone kindly inform the Executive Chef...excuse me...the cook, Sean Brasel, that baby escargot, filet mignon and quail eggs do not by virtue of their presence on a menu make for a fine dining establishment. Rick Munarriz was bold in his comparison of the Meat Market to Prime 112. You're comparing apples to oranges. Brasel isn't talented enough to be Mike Sabin's Sous Chef. And nevermind Morton's - it's in a class all its own. But my Review is not a product of the cook's cutlets. I would have never bothered writing this Review had it not been for my brief, yet dreadful encounter with the young, incredibly naive Brijette. Where ever did you find her? For a Meat Market, I expect better than this chopped liver. What a rude little girl. She seems to have fallen and tripped well past her pay grade. She is disrespectful and lacks the refinement necessary for a restaurant that alleges to be a fine dining establishment. Take a lesson from the ladies at The Forge or Capital Grille or Burger King for that matter. Considering Brigette is the first contact a patron has with the Meat Market, management would be wise to act accordingly. I was terribly disappointed from the onset and it's unfortunate that novelty will not be enough for the Meat Market to survive. I fear poor staffing and a weak menu will be its demise soon enough. During these times it is extremely important that service providers be courteous and polite always. Brijette was nothing more than a MEATer maid with her militant demeanor and unprofessional behavior. None of us will be returning and after our meal pondered whether we should become vegans.
Bad in every way.
DO NOT TRUST your concierge they are paid a commission to send you there, this was repeated to me by a concierge. After eating there I think I have to believe the statement. This is a very sad to say for a steak house that the only thing good is anything but the steak and by good I mean OK.
We were a group of 10 and had to wait forever and when something finally came it wasn't worth the wait.
Servers were confused and didn't know what direction to move, the restaurant is very small and narrow and regardless where you sit someone is hitting or bumping into you the the entire evening.
The experience was just that "BAD" especially when dropping a mortgage payment to have dinner.
Save yourself a wasted trip and take a cab elsewhere instead of the short walk if your staying at the Ritz.
Modern South Beach steakhouse is as stylish and succulent as its signature meats..
This is no stuffy chophouse, but what else do you expect in the heart of pedestrian-friendly Lincoln Road and from the trendy masterminds behind SoBe institution Touch. More in the mold of Prime 112 than Morton's, only more accessible, diners dig into an eclectic appetizer menu featuring items like quail eggs, crab tails or baby escargot before slicing into signature ribeye, filet mignon, flatiron and New York strip steaks. Diners who appreciate the stylish décor of earthy tones with modern wood accents will gravitate towards the indoor dining room, though attention-seekers looking to wield steak knives in public will opt to soak in the ambience outside.
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