Other drinks include micro-brewed sodas created just for the restaurant, made with all-natural flavors and cane sugar. Homemade vanilla bean and Nutella ice cream are used in a selection of "adult milkshakes" - beer off the tap blended with the house-churned gelato and heavy cream. If you can fit it, dessert is just as "craft," and extra fun. A few new salad options have also been added for the Boca location, like the red and gold quinoa salad paired with a grapefruit and ginger mint vinaigrette over shredded Napa cabbage and iceberg lettuce. The house pork rinds are stellar, a three-day process that culminates with airy, crispy-cracklings that pop in your mouth, served with a chimichurri aioli. "To appeal to the lunch crowd, we wanted to make sure we had enough on the menu to give some variety."Ī section of the menu dubbed "fun items" offers a new steamed edamame side, as well as crispy fried onions, and fresh-made dips like hummus, tapenade, and a house-smoked eggplant caviar ($2.50-$5). "Sure, the food is heavy - which is great if you're on vacation in Islamorada," said Martin. However, at M.E.A.T., it's not all about meat. Every step, from beginning to end, is the same, he said, a way to recreate his favorite dish. It's the exact recipe his father used growing up in their deli in New Rochelle, New York. Patti says his pastrami is a favorite menu item. Pair it all with the bistro fries, here fried in duck fat for an extra level of flavor. Patti's signature dish, however, is his own chorizo "Patti" sandwich, a five-ounce chorizo burger topped with American cheese and a lime cilantro aioli. They include duck and pickled blueberry sausage with an apricot, jalapeño and shallot relish 8-hour, house-smoked pulled pork sandwich or the Inside-Out Juicy Lucy burger, a six-ounce pimento cheese and bacon-stuffed Angus patty topped with cheese, lettuce and tomato. The menu will likely attract in droves, a carnivore's dream that delivers it all, but affordably priced, most dishes priced $8.50-$12. The building's interior courtyard expands the service, making way for several additional tables and booth seating for more traditional, sit-down service. Despite its size, the space can pack in up to 30 at a bar that features 12 rotating taps of craft brew, and a second lunch counter that can accommodate another 20 patrons. The restaurant itself is small, just 1500-square-feet decked out in black and red with brick and brushed metal decor. However, it's part of the plan to create a concept that franchise owners can place in office buildings, mall courts or airports, while a final concept would allow for a more upscale, full-service approach. Located at the back of the new Cendyn Spaces office building off Federal Highway just south of Glades Road, it seems a conspicuous location for the ultra-modern pub. "But, unlike most fast-casual places, everything here is being created in-house." This is the first of several varying business models the owners are looking to offer franchisees," said M.E.A.T. " wanted a casual, fine-dining experience to offer next to their first establishment. It's also more than just a second location it's the first of two additional concepts the founders hope to transform into franchise models. And in that same vein, the Boca Raton restaurant is more than just a lunch pit stop for the office building its been built into. But don't let its quaint exterior fool you - the humble digs are no indication of the hand-crafted, artisanal fare being crafted inside. opened in 2012, situated in a small strip mall at mile marker 88 on U.S. Everyone does fish and seafood," Patti told Clean Plate Charlie. "We wanted to go against the grain of what the Keys are all about. Eatery & Tap Room, what they say is a casual approach to gourmet "fast food." After much success, the duo moved on to create M.E.A.T. Fusion Cuisine, he teamed with business partner and M.E.A.T cofounder Thomas Smith in 2009 to create Tasters Grille & Market, a gastropub for the locals in the Upper Keys. Also owner of the Asian-fusion Keys establishment, S.A.L.T. Eatery & Tap Room is the work of co-owner and executive chef George Patti. Even the condiments - including a mango chipotle ketchup and caraway and beer mustard - are made fresh, and from scratch. Like its sister establishment in Islamorada, the Boca restaurant smokes and grinds its own meats onsite, cuts and cures its own bacon, and offers house-made sausage and chorizo. Eatery & Tap Room in Boca Raton and you'll get a better understanding here, the idea of doing everything in-house goes one step further. We get it: Pretty much every menu in South Florida is offering specially crafted this and that.īut what makes something truly craft? Take a seat at newly opened M.E.A.T. If it seems like the word "craft" gets thrown around way too much, you aren't alone in wondering when this craze will blow over.
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