The warm, industrial décor of Quality Meats draws on cues from traditional New York City butcher shops, in the use of warm wood, stainless steel, and white marble. The space succeeds in being simultaneously rustic, inviting, and luxurious with rich details. Interior details include an homage to a traditional "meat locker" interior with finished walnut planks covering the length of the downstairs dining room wall, butcher block end-grain wood as the primary material for the staircase, and vintage market scales that have been transformed into a lighting installation
in the upstairs dining room. These elements coexist flawlessly with understated accents drawn directly from butcher shop inspiration, such as white ceramic tiles, and chandeliers made of pulleys and large steel butcher hooks.
Classic New York butcher references are also evident throughout the contemporary menu and its offerings.
- The Restaurant Writes...
Quality Meats is a contemporary restaurant that serves a rustic New American menu.
The varied menu focuses on modern interpretations of classic dishes such as Traditional Steak Tartare, Caesar Salad and Roasted Bone Marrow, in addition to several cuts of beef from legendary New York butchers Milton Abeles and Strassburger Meats.
The restaurant's side dishes alone merit a trip with innovative house specialties, including Corn Crème Brulee, Gnocchi and Cheese and Edamame with Mint Salt. The Quality Meats chefs are Craig Koketsu (Lespinasse, Stars) as executive chef and Cory Colton (Lespinasse, St.Regis) on pastry. The restaurant has a warm industrial atmosphere, created by award-winning AvroKO and features intimate dining areas, a comfortable bar area with well-stocked charcuterie bar.
- Contact Denise Bryant at (877) 357-8261