Quality Meats Miami Beach Is More Than A Steakhouse

Quality Meats Miami Beach opened in late February 2015 and received rave reviews from diners and press alike. Now, Chef de cuisine Patrick Rebholz has elected to start off the year in style by adding some interesting and delicious new dishes to the Quality Meats menu. Making a special “pop up” appearance – the Signature Chicken Parm Pizza, a buzzworthy import from NYC sister restaurant, Quality Italian, is the star of the new line-up.

All images appearing in this post photographed by Holli Lapes

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Chicken Parm Pizza Slice

There is no actual crust – the chicken serves as the base of the pie. The “pizza” is served as a whole “pie” allowing the diner to enjoy a slice at their leisure.

Intended for two diners at $32 per person, the 14-inch chicken parmesan topped with mozzarella, Parmesan and Pecorino is delivered to diners on a pizza rack, and is sliced tableside. So popular in New York that the restaurant often runs out midway through dinner service, the dish is accompanied with all the requisite pizza toppings including shakers of parmesan, pepper, dried black olives and Calabrian chili honey. It’s the perfect addition to Quality Meats Miami Beach’s showstopper menu.

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I personally found the honey to be a wonderful accompaniment on the chicken parmesan. I loved the traditional pizza rack and shakers as part of the presentation.

Other new menu items make their way onto the charcuterie board – house made ricotta, accompanied with mangrove honey. Standout new appetizers include two seasonally fresh selections – a snapper ceviche with local strawberries and heirloom tomatoes and yellowfin tuna carpaccio with roasted beets and lemon olive oil. Among the newest main courses, two new selections are sure to please non-carnivores — juicy lemon-charred chicken, and the Quality Lobster Bake: Miami’s version of a New England style lobster bake complete with freshly shucked corn and potatoes.

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The charcuterie is cured in house and is incredibly flavorful, delighting the taste buds umami and salty receptors. For me, this foie gras is a game changer. I previously wasn’t a fan of this delicacy, until now.

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House Made Ricotta

The ricotta is more than I expected it to be, it is airy and delicious.

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Snapper Ceviche with local strawberries and heirloom tomatoes

The Swank Farm strawberries complemented the snapper perfectly, adding a bit of sweetness and tartness to the ceviche.

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Yellowfin Tuna Carpaccio with roasted beets and lemon olive oil

The Tuna Carpaccio is super fresh and beautiful in presentation.

Signature classics won’t be going anywhere –favorites like the everything-crusted branzino, aged bone-in sirloin and house cured slab bacon have found their way into diners’ hearts – and permanent status on the menu.

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Watermelon & Feta Skewers with Himalayan Salt 

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Tableside steak sauce in the making

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Aged Bone-In Sirloin

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Pan Roasted Crispy Potatoes

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Corn Creme Brulee

The only word that comes to mind when thinking about how to describe this is wow.

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The Cake Stand – classic American chocolate cake, served with crème fraiche & port cherries.

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Cheers!

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All images appearing in this post photographed by Holli Lapes

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