Meat Market for Dinner Tonight!

Looking for a nice restaurant for dinner in South Beach, Florida? Meat Market is my recommendation! I finished my trip to Miami with a delicious seasonal dinner at this fantastic place. They have numerous other locations in Florida, but the one I always go to is the original location on Lincoln Road in South Beach.

Nice ambience, modern decor, trendy crowd, a hot spot for models; you can chat with interesting people while lounging in the bar. Or, you can run into the love of your life there who may be sitting right next you. You never know!

The kitchen is run by chef Sean Brasel, one of the most renowned chefs in Miami. With his creativity and versatility, a classy steakhouse taste is combined with a modern touch of today which surely takes a good effort and ability to achieve such a great combination. And he most definitely has perfected it! Chef Sean has a range of options for all the tastes in his menu, catering to a salad person like me with his delicious Quinoa Salad. Or, if you’re a big fan of seafood you can start with a fresh ceviche. And, if you are a steak lover, it’s his specialty.

Chef Sean Brasel

I was in Miss Caipi’s colors wearing a yellow flowing dress, by Bebe, paired with a green aqua necklace  combined with my Miami sun-kissed tan! For dinner I had the famous Quinoa Salad. Obviously, for my drink I was having my refreshing Mint Caipi specially made for me by the bar. Their drink menu has different tropical drinks using herbs and refreshing ingredients. The Lychee Martini and Mojito are excellent options for a seasonal drink. I highly recommend trying them.

Quinoa Salad

I ended my dinner with a sorbet made from a selection of a tropical fruits, a perfect end to a hot sunny day. For the grand finale Chef Sean stopped by for a quick chat before I left, between his cooking and chopping, to share his inspirations, secrets and suggestions for his summer menu. As a creator myself I love to exchange ideas with the great masters in the business:

Interview:

1. What does it take to be a ” Great Chef”?

“Great Chef” ? Good chefs don’t focus on what it takes they only cook with a great passion and have an amazing ability to lead and or teach others to reproduce the dishes the way we want them to.

2. What are your inspirations when you are creating a new dish?

I have mini obsessions that I play with in technical flavors then I focus on trying it as many different ways as I can imagine.

3. What are your suggestions from your Meat Market menu for this season? (Including appetizer, main course and dessert)

For the summer months I love lighter refreshing plates.

Appetizer:

I really enjoy the summer baby tomato and arugula pesto salad with house made ricotta cheese

Entrees:

We always have a rotating mixed grill special that changes everyday. Today I am putting

Kimchee marinated prime charbroiled New York with spinach, parmesan and Dashi puree. Other times we have Szechuan pepper encrusted Ahi tuna loin with Lemon ginger caramelized parsnip and sweet corn fritters, and petite wood grilled buffalo tenderloin topped with smoky short rib marmalade and crispy dehydrated broccolinni.

That’s always the way to go.

Dessert:

My favorites are a simple vanilla crème brulee with seasonal berries, tart mandarin sorbet, and almond streusel.

I particularly love Meat Market and there is no way I can go to Miami without stop by there and try some of Chef’s Sean new creations. He will indeed have something great in his menu for all the tastes. You can check it out the show Knife Fight where he  showed his talent. He’s truly talented so make sure to follow him in his new ventures in the cooking world!