During my visit to Palm Beach, I stopped by at one of Meat Market Steakhouse‘s branch to check it out some of the Chef Sean’s new creations on their menu. For the ones that read my last year post, “Meat Market for Dinner tonight”, already know Meat Market and Chef Sean Brasel has the best to offer. The great hospitality and delicious food provided it is definitely something I would like to experience all the time and that’s probably why makes me coming back. With different locations spread around the country, at this time I went to visit the Meat Market Palm Beach, awarded as one of the 10 best restaurants in town by US Today.
The Palm beach branch has a different environment than the one in Miami beach, especially on Thursdays nights when They have a DJ coming after 11 turning the place into a big dance floor, transforming from a restaurant to a lounge/club scene with guests dancing and mingling all over the place. It is definitely worth to check it out but if you are planning on having a full dinner course, make sure to get there before the party starts to have enough time to enjoy your meal and party afterward.
I was wearing a red romper paired with high heel sandals and a choker with a silver chain, fitting the sophisticated atmosphere well known by Meat Market Steakhouse.
As an original Brazilian girl, I really wanted to taste the input of Chef Sean Brasel on cooking the picanha, our famous meat specialty. In case you are a meat lover you cannot really go to Brazil and not taste a picanha, It is a famous dish around our barbecues and the Brazilian Steakhouses called as “Churrascarias” in Brazil. I am very familiar with the cut since I was a little one. My dad loves to barbecue and everywhere we lived we had a Barbecue place. I can say I grew up eating picanha and other meat and fish specialties He could grill in his Barbecue place.
As an appetizer I had, The Meat Market House Salad, made of Arugula walnut pistou, housemade ricotta, and balsamic dressing, a perfect light, and a fresh start.
MM House Salad
For the main course I had The Prime Picanha with habanero chimichurri sauce made in a special way by Chef Sean, they cure it for 24 hours, cool it sous vide 4 hours and roast in the broiler when an order is placed for the dish, adding an extra delicious spice taste to the picanha and as a side dish I had sweet potato fries with creme fraiche, crunch and super tasty, and We cannot forget that a great meal should be paired with an amazing cocktail, and this time I had the Noble Sadia, made with Tequila, watermelon, lime, agave nectar and Cocchi americano if you are into wine they have a good selection available in their wine list too. For the grand finale, I picked the Tahitian Creme Brulee paired with coconut blueberry sorbet and blackberry sauce, which it was such a breathtaking delicacy! I have to consider this whole meal, plus drinks, and atmosphere another reason for me to come back and taste more of what Chef Sean’s has on the table when I am around Palm Beach, Miami or even Porto Rico where they have a third location.
Prime Picanha
Sweet Potato Fries with cream fraiche sauce
Tahitian Creme Brulee
Just as a reminder, Miami Wine Food Festival is happening this week and Chef Sean will be participating in the Events: Best of the Best and Goya Swine and Wine, if you are around Miami make sure to stop by and see the magic happening right in front of you!
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Have a great day:)