“I want to empower these talented people in my kitchen, with a bit of guidance, to create,” Brasel says. For Brasel, seeing these images on his smartphone screen is enough to get him excited for dinner service. To get Brasel’s approval, they text him photos of those daily specials. Every morning, each of Brasel’s chefs de cuisine in the three locations create daily specials, from soups to pastas. The restaurant is modern in more ways than its décor. Signature to Meat Market are the array of house-made “butters” and “sauces,” including roasted pepper chimichurri, Jack Daniels Pasilla garlic sauce and au poivre peppercorn. Steaks, perhaps the coup de grâce of the menu, can be paired with lush items such as seared foie gras Rossini and roasted prime bone marrow. The crudo bar offers classic raw bar items, from East and West Coast oysters with accompanying yuzu truffle mignonette, atomic horseradish and habañero cocktail sauce. High above the bar, an herb wall dots the top shelf and eight different limoncello flavors soak in oversized glass jars. The differences, subtle as they are, include a wide bar to accommodate the contemporary trend of barside dining. The newest edition features similar characteristics as the other locations-a diverse menu of artfully composed plates, prime meats, seafood and a raw bar. ![]() The Palm Beach location is the third in a line of what they hope to be a Meat Market empire (the second is in San Juan, Puerto Rico). ![]() So far, it’s seemed to work,” Brasel says, gesturing to the mixed crowd in the dining room and bar. “We felt that by catering to women, having stylish and modern design details with a high-end yet sexy menu of food and drinks, that we’d not only attract women, but also their boyfriends and husbands. Dismissing the idea that steakhouses needed to look masculine and stately, they designed the restaurant with women in mind. When restaurateur David Tornek and chef/owner Sean Brasel created Meat Market, they wanted to shift the idea of what a traditional steakhouse is and how it looks. For those new to Meat Market, let it be known: this isn’t your typical steakhouse. The 3,000-square-foot restaurant and lounge is a melding of South Beach panache and Palm Beach sophistication, decorated with dark and reflective subway tiles, exposed light bulbs, vaulted ceilings and a hip, young staff roaming the floor. ![]() On this Tuesday night, the house is packed. The conclusion? Diners can’t get enough of it. So when Meat Market Palm Beach, a sexy, high-energy steakhouse with origins in Miami Beach, opened in September, the owners weren’t sure how Palm Beachers would react. Even Starbucks had a hard time opening on ritzy Worth Avenue in 2007. The term “new business” could be considered an oxymoron on the island. The close-knit, multigenerational cliques are unyielding, with little room for the uninitiated. Soto Saki will also be on-site to provide saki flights.Certain worlds and communities are hard to break into, and Palm Beach is undoubtedly one of them. Manh and Thanh Trac of Yen’s Kitchen will represent Vietnam with lotus root salad. ![]() Sotharith “Bee” Chhim of Asian Dad Eats will represent Cambodia with beef satay and papaya carrot salad. May Aungthet of Ahmay’s Cuisine will represent Myanmar with aloo kat thalate (a crispy mashed potato cutlet with caramelized onions and curried Wagyu beef). Nicole Ponseca of Jeepney will team up with Palm Beach Meats’ own Emerson Frisbie to represent the Philippines with Wagyu sisig tacos. Takeshi Kamioka of Kaminari Ramen will represent Japan with pork gyoza. Founder Eric San Pedro is Filipino and is celebrating his heritage by bringing together a few of his favorite local Asian American chefs. In honor of Asian American and Pacific Islander Heritage Month, Palm Beach Meats in West Palm Beach will host an Asian Street Fair May 20 from 4 to 9 p.m. Palm Beach Meats will host an Asian Street Fair culinary event May 20.
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