Miami Spice at Meat Market: Juicy Cuts & Atomic Horseradish

We've all been waiting for Jamie De Rosa and Giorgio Rapicavoli to battle it out at New Times Iron Fork on Thursday. But another battle commences today tomorrow, too: Miami Spice. OK, so it's not much of a battle between the chefs and restaurants as it is a battle of the mind. With all the restaurants participating how are you ever going to decide on just one?

You don't have to! For a full two months, restaurants you've always wanted to try are offering a prix-fixe three course meal for a set price. With over 100 restaurants participating in this year's Miami Spice, it's the biggest yet. Short Order was invited to preview Chef Sean Brasel's Miami Spice menu a couple of days early at one of our favorite spots -- Meat Market. Check out pictures after the jump.

See also:

- Meat Market's Sean Brasel Bringing Sizzling South Beach to James Beard House

Chef Sean Brasel's had a damn good year. Must be the reason why he's let his facial hair grow out a la Michael Schwartz. Seems like chefs don't have as much time to shave when they're working on opening several locations. Still, Brasel, has plenty of time to cook at the current Meat Market, and with Miami Spice even more so.

"This year's motto for MIami Spice: less is more," says Brasel. "Last year was a little more complex. My friends and co-workers gave me their feedback and said they liked more simple and traditional dishes, so I've done just that."

The menu features many of the dishes that make Meat Market a standout. Choose from Kumamoto oysters (three on the half shell), a stacked ceased salad, local daily ceviche or wagyu carpaccio for appetizer. Upgrades are also available - blue point oysters for an extra $8 will get you six oysters. Or for a dime extra you can get and Asian tuna tartar. "I chose to offer upgrades in case someone wanted something a little out of the ordinary," says Brasel.

Brasel's included four meat options, and two fish, just in case you like to be a rebel in his market. Choose from a six-ounce filet that's pan seared with butter or a same size cut of wagyu skirt steak marinated and wood grilled churrasco style with a roasted pepper salad on top. Hungry? Opt for the 10-ounce rib eye served with crispy onions and your choice of sauce -- mushroom truffle sauce, "atomic" horseradish, A-100 sauce. The atomic horseradish is the bomb.

For a $25 upgrade you can go double the meat market filet. A blackened Scottish salmon is also available with a fresno chili salad or a herb crusted sea bass that's got all the goods -- truffle mash, wild mushrooms, sweet corn, tomato, truffle nage, and soy beans -- but it's going to cost you. The upgrade to fish at Meat Market is $15. But really, why would you get fish unless you're allergic to meat? In which case, we feel sorry for you because you'll never have Sean Brasel's perfectly cooked and juicy rib eye.

Still hungry? Impressive. Good thing dessert is included in Miami Spice. Choose from a vanilla panna cotta with sponge cake or chocolate cream strawberry fluid gel with white chocolate cookie - both vegetarian. None were available on our visit, but MM compensated with some other goodies.

Meat Market's Miami Spice menu is available August 1 - September 30 for dinner at $39 per person, excluding tax, gratuity, and updates.

Follow Carla on Twitter @ohcarlucha