Meat Market, the Lincoln Road restaurant helmed by chef Sean Brasel, opened for dinner five years ago. Now, for the first time since its inception, you can also dine there for lunch.
Short Order was recently invited to try their new offerings. Check out more details and pictures after the jump.
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After the closure of nearby restaurants Pasha's and Ice Box, Meat Market decided it was a good time to launch daytime dining.
"In the past five years, we've built a clientele of VIPs, celebrities, and regulars who come here for the quality of our food," says general manager Sebastien Tribout. "For a long time, they've been asking us when we were going to serve lunch. Till now, the time simply wasn't right."
Many of Meat Market's staples have crossed over to the lunch menu. During the day, oysters are proffered at $3.50 each. A drunken oyster shooter, spiked with vodka and a truffle salt rim, will cost you 12 bucks.
Soups will change daily. We sampled a chilled potato, bacon, and fried onion variety. It reminded us of vichyssoise -- only with welcomed additions of pork and minced crab.
The tuna tartare ($18) features ginger, avocado, soy, and mango. You can have it as an entree after the soup, which would make for a good meal.
Empanadas -- filled with BBQ-braised short rib and fontana cheese -- are served alongside apple-blue cheese salad and honey-chipotle dipping sauce ($18).
Quinoa, avocado, pine nuts, dried tomato, basil, goat cheese, and cabbage is a refreshing salad ($15).
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Meat Market's classic burger ($17) employs Waguy beef, onion, tomato, lettuce, bacon, and melted cheddar cheese on a brioche bun.
Meat Market serves lunch seven days a week, from noon to 4 p.m.
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