Medium 3e4f04b2 4aa1 4b56 8725 6f4587a6d0e7
Mon 5:00 pm - midnight
Tue 5:00 pm - midnight
Wed 5:00 pm - midnight
Thu 5:00 pm - midnight
Fri 5:00 pm - 1:00 am
Sat 5:00 pm - 1:00 am
Sun 5:00 pm - midnight
915 Lincoln Rd
Miami Beach, FL33139
Call: 305.532.0088
Book via opentableVisit Website


Reviews & Posts

Chef Sean Brasel reviews Prime picanha with habanero chimichurri at
"Prime picanha for the new menu @meatmarketsanjuan with habanero chimichurri. #meatmarket #sanjuan #puertoricosteakhouse"
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Chef Sean Brasel reviews Koji cured veal, fata paper, salsa and veal sauce at
"Koji cured veal after the fata paper is opened, cooked for 5 min with the salsa to create the veal sauce in the bottom. @meatmarketmiami #meatmarket #koji"
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Chef Sean Brasel reviews Koji cured prime beef, charred onion, black garlic purée, umami a-jus at
"Koji cured @certifiedangusbeef prime New York, charred onion & Black garlic purée, umami a-jus #koji #gorare #foodie @arccardinal plate ware #broken_mold"
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Chef Jeff McInnis reviews Buffalo mozzarella salad at
"There are few things I love more than a ripe, in-season heirloom tomato. The salad, which has basil, great olive oil, and grilled onions, is simple but delicious. Paired with an 18-ounce, center-cut, New York grass-fed steak, it can’t get any better."
Chef Sean Brasel reviews Strawberry shortcake with whipped vanilla creme fraiche, strawberry sorbet, macerated strawberries, olive oil snow at
"Strawberry shortcake by @patrickthomaswellman whipped vanilla creamer fraiche, strawberry sorbet, macerated strawberries, olive oil snow, paradise farms honey @meatmarketmiami @paradisefarms #meatmarket #localberriesarebest"
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Chef Kurtis Jantz reviews 12-ounce Snake River Kobe skirt steak at
"I love this skirt steak. Chef Brasel has the highest quality, most tender meat with the perfect, slight chewiness that a skirt steak should have. It's generously topped with loads of garlic and herbs from the chimichurri."
Chef Michael Reidt reviews Pineapple foie gras at
"Anything Sean does with foie is good, but the pineapple foie gras with mango chutney, coconut-crusted pineapple, and mango sauce is rich, decadent, and has a nice tropical twist."

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