Miami Beach’s acclaimed new steakhouse from iconic Fourth Wall Restaurants president and founder Michael Stillman and chef/partner Craig Koketsu now offers an innovative assortment of charcuterie platters with house-cured meats and artisanal cheeses. Just like the popular New York flagship, the second location emulates the celebrated brand’s trademark family-owned butcher shop feel, where Executive Chef Patrick Rebholz focuses on whole animal fabrication and farm-to-table cooking by combining elements of a classic butchery with a market-driven philosophy. Alongside chef/partner Craig Koketsu, Rebholz has crafted a menu of charcuterie platters featuring meats all cured, smoked, and aged in-house.
Platters ($36) feature various types of charcuterie suitable for sharing, served as composed spreads with perfectly paired artisanal cheeses and accompaniments. Selections include the Coppa – dry-cured with flavors reminiscent of classic Italian cold-cuts; Smoked Sopressata – juniper cured, inverted smoked, and studded throughout with Allan Benton’s bacon; Duck Bacon – dry aged and cured with maple sugar, salt, thyme, and fat rendered with a blow torch; house-cured and aged Foie Gras Torchon with caramel malted barley and coriander strawberries; Fresh Jai Alai Sausage made with the Florida-brewed IPA and smoked with fresh hops; and the signature QM Bologna house-made with mortadella, pepper jack cheese and pistachios. For seafood aficionados, Quality Meats also offers shellfish bouquets (plateaus) for $55-109 featuring an assortment of fresh bi-valves, lobster tail, shrimp and more.
Quality Meats Miami Beach is located at 1501 Collins Avenue with onsite parking – a rarity on South Beach. The restaurant is open for dinner weekdays from 5PM to midnight and on weekends until 1AM. Telephone: 305-340-3333; Website: www.qualitymeatsmiami.com
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