It took a bit longer than expected but the Palm Beach branch of South Beach’s uber-luxe meatery, Meat Market (191 Bradley Place, 561/354-9800), is now dishing up designer beef and inventive sides in the old Palm Beach Steakhouse location.
Partners David Tornek and (chef) Sean Brasel have tabbed David Valencia, late of Catch New York and Miami Beach, to head up things in the kitchen. What that means in your mouth are a roster of USDA Prime steaks that you can customize with everything from lobster tail to foie gras, plus a line of “Reserved Cuts” like A5 Kobe filet mignon and Australian Wagyu tomahawk ribeye, and house specialties like Wagyu skirt steak with lemongrass, ginger and roasted chili.
If beef isn’t your thing, there are piscine delicacies like charbroiled branzino with tomato and fennel stew and sea bass with truffle nage and soy beans. Oh, and a raw bar too, just in case you need some oysters on the half-shell with inventive sauces or a variety of ceviches.
There’s an enormous wine list and mixological cocktail program too, with a cool bar menu ranging from oyster po’ boys to lobster pigs in a blanket.
Design is by Studio ABM of Connecticut, which melded Palm Beach style with South Beach cool, evidenced by vaulted, wood-paneled ceilings, bleached white oak walls, terrazzo floor inset with mother of pearl and Herme’s inspired tufted leather banquettes.