The family behind Quality Meats Miami, the first foray outside New York City for the Fourth Wall Restaurant Group — is something of steak-house royalty. They opened the first Smith & Wollensky in the late 1970s, and although they cashed out decades later, they couldn't stay away from the meat-heavy format. But Quality Meats Miami Beach isn't your grandfather's steak house. Diners are plied with charcuterie bouquets, and house-cured bacon chops paired with a slather of chunky peanut butter and tart, spicy apple-jalapeno jelly. Desserts stray from the trite molten lava cake and toward the whimsical world of burnt-marshmallow ice cream layered with graham crackers and flecked with dark-chocolate nibs. But at the heart of it all rests the meat. Cuts like the tomahawk rib chop are blasted in an infrared broiler and served with a swooping bone. They quickly grab the dining room's attention, which, after all, is why everyone is here in the first place.Read our full review.