Meat Market Miami Chef’s Table Elevates the Palate
Lincoln Road’s Meat Market has deservedly earned rave reviews and numerous accolades since opening in 2008. Meat Market has become a South Beach institution as restaurants continue to disappear from beloved Lincoln Road. Now the bustling contemporary steakhouse is introducing a new Chef’s Table dinner series featuring a delicious array of never-before-seen dishes based entirely on the creative whims of Executive Chef/Co-Owner Sean Brasel. Sean is awesome, so talented chill and had a deep passion for sourcing stupendous ingredients and delivering top notch cuisine to your table.
Similar to Japan’s omakase style of dining, which translates to “I’ll leave it to you,” the meal can be likened to an artistic performance by Brasel and his team and the plates below can back it up. Guests will feast on a multi-course selection of playful, off-menu dishes highlighting the fresh local ingredients, sure to delight diners.
The first of a series, Meat Market’s Chef ‘s Table was held on Wednesday, July 20 at 8PM and will reoccur every third Wednesday of the month. Priced at $85 per person (excluding tax & gratuity), the dinner will take place at the restaurant’s flagship location in Miami Beach. Guests can complete their meal with an optional beverage pairing for an additional $35 per person. The pairing is a steal as the trip around the globe with the wines was terrific. Here is a breakdown of what Chef Brasel graced us with:
1st Course
Charcoal Grilled Oysters
Pear & Pickled Cucumber, Habanero Pear Air
2014 COL DE’ SALICI, PROSECCO DI VALDOBBIADENE, ITALY
The coal fired oysters were unique, superb and went down so smoothly. Careful not to eat the hot coals surrounding the oysters.
2nd Course
Snake River Farms “Kobe”
“Shabu Shabu” With Truffle Enoki Salad,
Shimenji Bone Marrow Broth
2012 BODEGA NUMENTHIA, TERMES, TEMPRANILLO, TORO, SPAIN
Real Japanese Kobe beef always makes me gleeful and the bone marrow broth was stupendous. The 2012 Spanish red wine with black cherry notes and light tannins brought this dish to another level.
3rd Course
Prosciutto Wrapped Rabbit Loin
Orange Scented Fritters, Dehydrated Broccolini,
Cauliflower “White Choc” Cream
2013 ALEX GAMBAL, SAINT ROMAIN, BURGUNDY, FRANCE
I love rabbit and it should be on everybody’s must try list, but it was the perfectly cooked orange flavored croquetas that made me swoon in this dish.
4th Course
Wood Grilled Elk Tenderloin
Red Wine Gastric, Compressed Peach Couscous
2013 ATLAS PEAK, CABERNET SAUVIGNON, NAPA VALLEY
The epic drop your fork, eyes roll back into your head in food euphoria was elk, yes freaking elk! Coupled with this cherry sauce it was insanely succulent. Every iota gushing with happiness inducing juiciness. It was served with apricot couscous and dehydrated ginger cherries that made this plate a masterpiece. Please add it to the menu Sean!
Dessert
Strawberry Caramel Rocky Road
Bittersweet Chocolate Mousse, Salted Carmel Ice Cream,
Strawberry Sauce, Marshmallows and Almonds
NV DOW’S, 20 YR TAWNY, PORTO, PORTUGAL
The resplendent strawberry on top was an addictive chocolate ganache with a strawberry fondue art display by the chef made with a secret technique. Another incredible dish that I licked clean!
This Meat Market dinner was very special, affordable and a joy to participate in. It is limited to the 16 seats adjacent to the kitchen and no two dinners will be the same as the menu will change every month based on ingredients and Brasel’s latest culinary inspirations. Between courses, Brasel will interact with diners and discuss the inspiration for each dish.
Seating is limited; reservations are required in advance via credit card and can be made by calling (305) 532-0088.
