Conceived of by the man behind Smith & Wollensky and designed by the intimidating AvroKO, Quality Meats takes the steakhouse to the next level with a contemporary take on the American carnivore's deepest fantasies, complete with an industrial restaurant meets Rocky practice room vibe.
Might as well start from the top: there's a double rib steak on offer at Quality Meats to the tune of 64oz. per person, and a variety of prime cuts of meat you'd expect out of a steakhouse, like filet mignon, hanger steak, an aged bone-in sirloin, and veal chops. But besides that, there's a sensation tuna au poivre on offer, a tremendous roasted chicken, and a whole spate of appetizers that are as attractive as any of the mains. Roasted bone marrow, for instance, or the seared diver scallops with brown butter aioli, crabcakes, and even Hamachi sashimi.