These days, bovine lovers are bombarded with cautionary tales of the risks tied to red-meat-heavy diets. Cows, meanwhile, have become the scourge of the modern world because of the staggering energy and resources needed to produce a single primal cut. Yet steak houses in Miami and beyond continue to thrive and multiply. It begs the question of whether we gluttons are cutting off our noses to spite our faces. The answer is no, at least according to Michael Stillman, who — along with his father Alan Stillman and chef-partner Craig Koketsu — opened Quality Meats Miami Beach in late February. "We’re trying to breathe new life into the steak-house genre, which is one we feel has a lot of room to grow," Koketsu says. Click here for the full Quality Meats review by Zachary Fagenson.
Photography by billwisserphoto.com
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