As I made my way into Meat Market, I knew I wasn’t at your average steakhouse. It gave me the impression of a New York steakhouse, but with a Miami twist: sexy, modern, sleek, were just some of the words that came to mind as I made my way to the bar which also doubled as a Crudo bar. I couldn’t take my eyes off the beautiful wine closet they had and the intimate dining area. Just seconds after sitting down at the bar we were pleasantly greeted by the bartender and she suggested some house creations from the drink menu. I complicated her life a bit by ordering the "Highland Sandia" and later "Some Like it Hot," while my friend kept it simple with a Captain Morgan and Coke.
Since the young age of 14, now executive Chef, Sean Brasel, has had a deep passion for food. Growing up with a family who enjoyed great food, Chef Sean learned different cooking techniques working in kitchens throughout his high school and college years. By the age of 20 and already a chef, he went to the Madeleine Kamman School for American Chefs at Beringer Vineyards. After mastering the kitchen, Chef Sean refined his techniques by self-training and seeing different type of dishes working in New York, San Francisco, and New Mexico. The freshness of ingredients and knowing where they came from is at the top of his list. When Chef Sean landed in Miami 13 years ago he started Touch restaurant. After 10 years and plenty of success he began his work at Meat Market. Chef Sean gave me a behind the scenes look at how they make their wagyu and daily special burger.
Before we get to the burger, we started our lunch with the slow braised BBQ short rib empanadas. These aren't ordinary empanadas you’ll find in some rinky-dinky bakery. These came with Fontana cheese, apple blue cheese salad, and a delicious honey chipotle BBQ. A great choice to start off a meal or if you're looking for a quick lunch. These empanadas are also great with their homemade touch of fire mango and scotch bonnet sauce.
At Meat Market they grind different items based on products available in their in-house
butchery. The wagyu burger is made from scraps left from wagyu skirt steak, ribeye, shoulder, and prime ribeye. When grinding the meat they keep it as cold as possible, not only preserving flavor and freshness, but maintaining food safety standards and regulations. They chop up the mixed cuts and chop up the fat and mix it all together frozen. By the time it gets ground, its only semi frozen which keeps the fat from emulsifying in with the proteins.
Their special daily burger can vary based on scrap production. For example, if they save up smoked short ribs they grind that, or the bison scarps. They have made a combination of meats to grind for the special burger. Saving all the wagyu and Kobe fat and mix it in with their grinds at a 30% fat to meat ratio. All this making a delicious burger at the end trust me!
Meat Market's sexy vibe, intimate atmosphere, bartenders who should be modeling and decadent menu makes it, in my opinion the hottest restaurant on Lincoln Road. I believe you get what you pay for. In all honesty after a trip to Meat Market if you aren't completely satisfied you really need to look yourself in the mirror.
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