Meat Market is just that, with Executive Chef Sean Brasel preparing dishes such as prime veal chop, wood-roasted African pheasant and wood-grilled American Kobe meat loaf.
From the restaurant's website:
"A sexier, more glamorous take on the traditional steak house, Meat Market is a dynamic offering of what's great now; reflecting cuts of meat, delicate seafood and produce available and offered on a daily, weekly or seasonal basis under the acute supervision of acclaimed Executive Chef Sean Brasel."
"There is such a hubbub of activity spilling from the crowded entrance to the bustling bar (and raw bar) area to the dazzling dining room that Meat Market's climate and clientele meld into one dizzying, effervescently sexy scene. ... Most folks, though, come here mainly for meat, and won't be disappointed with a center cut of wood-grilled New York steak."