Miami’s “Touch” team, restaurant guru David Tornek and chef Sean Brasel, are bringing their talents to Palm Beach with the opening tonight of the Meat Market.
The upscale steakhouse of the same name has held sway over Miami Beach’s Lincoln Road since 2008, opening to a buzz created by the duo’s first see-and -be-“scene” spot, Touch, now closed.
The gold-toned, 3,000-square-feet restaurant and lounge is touted as “sexy” and “female-friendly” – belying the man-cave stereotype of steakhouses.
It includes the Crudo Bar, a raw bar with shellfish, ceviches and seafood carpaccio that sports signature sauces such as yuzu truffle mignonette, atomic horseradish and habanero cocktail sauce for the fresh oysters. Charcuterie and cheese also are on the menu, exclusive to the Palm Beach branch.
Lively bar crowd expected
The team is planning for an energetic buzz at their bar, and will offer cocktails from Ezra Pattek, mixologist. Modern takes on standards – a Smoky Negroni, a Rested Manhattan – pepper the drink menu.
Bar plates are available from 4-6 p.m. and include an oyster po’ boy, buffalo cheese steak, lobster “pigs-in-a-blanket” and a fig and prosciutto flatbread.
Brasel is known for his innovative takes on traditional and modern American fare. He will be starting in the kitchen with chef de cuisine, David Valencia, who’s just come from Catch in New York and Catch, Miami Beach – both from Top Chef’s Hung Huynh. Andrew Dugard is general manager, with a background in corporate restaurants like Planet Hollywood and the Walt Disney Co. eateries.
The menu is, as its name implies, meat-friendly. Steak is at the forefront, with a three-tiered system of selection.
Kobe, Wagyu and buffalo on steaks list
Signature Steaks is an ala carte menu – New york steaks, filet mignon, prime ribeye and bone-in ribeye are on this menu. Reserved Cuts on tier two offer ultra-premium cuts such as Certified Angus prime short ribeye, a 30-0unce Australian Kobe beef Tomahawk ribeye; 32-ounce center cut dry-aged porterhouse and a Gold Label Kobe filet mignon. The final tier is a mix of chef specialty dishes, including a 12-ounce Wagyu skirt steak with lemongrass, ginger and roasted chili, a half chicken roulade with bacon-braised kale parsnip puree, roasted fall vegetables and chicken jus, and a Durham Ranch buffalo tenderloin with a chili and espresso rub, and a chocolate molé butter.
Fish , including cedar paper salmon, branzino and and seabass are among the non-meat selections.
For après-dinner drinks and dessert, a Pastry Bar and Lounge will have cozy club chairs and banquettes, designed by decorator Anthea Bosch-Moschini.
For now, the restaurant is serving dinner only; they’ll wait for holiday season to launch lunch.
The Meat Market is at 191 Bradley Place, Palm Beach. Phone 561-354-9800; meatmarket.net. Open for dinner beginning at 4 p.m.; reservations accepted. Lunch service will begin in December.