Quality Meats gets things sizzling in South Beach

Quality Meats

The Who: Father-and-son team Alan and Michael Stillman bring their NYC-based steakhouse to South Beach. Executive chef-partner Craig Koketsu presides over the menu, which is executed by Patrick Rebholz, previously the chef de cuisine at Charleston’s Peninsula Grill. (Bonus: Hear the Quality Meats team drop carnivore knowledge on our South Beach Wine & Food Festival podcast.)

The Space: The former Bancroft Supper Club is now a terrazzo-lined beef temple with a meat-hook chandelier, a swanky Art Deco-style bar and an outdoor patio. Pro tip: There is an underground parking lot. Ask about it.

The Dishes: Modern American steakhouse classics. Hefty slabs of beef are the star here, with prices reflecting that grandiosity: starters $9-$20 and mains $28-$48.

Expect beef that is cured, smoked or aged in-house. The 24-ounce tomahawk is a massive cut that proved popular the night we dined. Other choices include filet, grilled bavette and a 64-ounce double rib served with onion rings and smoked horseradish cream. The house steak sauce, made tableside, includes rosemary, garlic, muddled tomato and raisin molasses.

Fish dishes feature an “everything”-crusted branzino as well as halibut with poached egg and truffles. Sides are steakhousey: corn crème brûlée, Yorkshire creamed spinach, and broccoli with cheese bites.

Desserts include a long list of homemade ice creams (coffee and doughnuts, burnt marshmallow and peach melba are some of the flavors) and cakes, like The Grasshopper and Nutter Butter. Key lime pie and warm apple tart round out the sweets.

The Bottom Line: A new steakhouse on the South Beach scene, and one that brings real New York street cred.

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