Patrick Rebholz is a master of meat. The chef who presides over Quality Meats Miami Beach, an import from New York, transforms all manner of cow and pig into otherworldly creations with little more than salt and time. He has offered smoked soppressata and calf's liver mousse. There's cured foie gras torchon and sausage infused with Cigar City's beloved Jai-Alai IPA. Try one, if you possess such self-control, for $7. Or give in to your desires and splurge on the $36 "bouquet" that offers a bite of everything. The latter is served on a suave lazy Susan decorated with house-made pigs in blankets, duck bacon, and merguez-spiced prosciutto. And this is just the setup. Once Rebholz is done wooing you with all of these intensely flavored bites, he still has a cooler full of prime beef ready to fire up and launch across your bow.