Raw Bar & Crudos
Oysters, jumbo shrimp, tuna tartare tiers
Meat Market 
Steakhouse·Raw Bar·Cellar·Lounge
A sexier, more glamorous take on the traditional steakhouse.
Prime and wagyu over wood fire. A cellar of Cristal and Château d’Yquem. A raw bar, a sushi counter and a room that stays late, in Tampa, Palm Beach, Boca Raton and San Juan.
Reserve a Table
Inside Meat Market
Hyde Park Village, Tampa
Graded to the marble.
Fired over wood.
The Steaks
Prime. Wagyu. Nothing less.
Hand-selected prime and Linz Heritage Reserve, with Westholme and Jack’s Creek wagyu from Australia. Charbroiled and finished to your temperature.
| Cut | Grade & preparation | Size |
|---|---|---|
| Filet Mignon | Prime | 6 oz · 12 oz |
| Prime New York Strip | Prime · Charbroiled | 8 oz · 16 oz |
| The Meat Market Steak | Prime picanha · Habanero chimichurri | 8 oz · 16 oz |
| Linz Heritage Reserve Ribeye | Cajun seasoned · Duck-fat basted | 16 oz |
| Bone-In Cowboy Ribeye | Linz Heritage Reserve | 22 oz |
| Prime Porterhouse | Strip & tenderloin | 40 oz |
| Wagyu Filet Mignon | Westholme Gold Label · MS-9 | 7 oz |
| Jack’s Creek Wagyu Ribeye | Australian wagyu | 14 oz |
| Wagyu Tomahawk Ribeye | Australian · MS-8 | 32 oz |
| Kosher Ribeye | Certified kosher prime | 16 oz |
Enhance
Black truffle butter∞Roasted wagyu bone marrow∞Blue crab Oscar∞Seared foie gras Rossini∞Tristan lobster tail∞Black winter truffle
Sauces & butters
Marrow butter∞Bleu & Boursin butter∞Lobster butter∞Wild mushroom & truffle∞Cabernet reduction∞Peppercorn cognac∞Béarnaise
The Cellar
Pour something worth the steak.
Cristal and Dom Pérignon, Brut and Rosé. Napa cabernet, Provence rosé up to the six-litre, and a dessert list that reaches 2005 Château d’Yquem and 1994 Dow’s Vintage Port. By the glass, the carafe and the bottle.
Champagne
- Louis Roederer Cristal, Brut & Rosé
- Dom Pérignon, Brut & Rosé
- Ruinart Blanc de Blancs
- Veuve Clicquot, Yellow Label & Rosé
- Billecart-Salmon Brut Rosé
- Louis Roederer Collection 243
Red
- Joseph Phelps Cabernet Sauvignon, Napa
- The Prisoner Red Blend, Napa
- Justin Cabernet Sauvignon, Paso Robles
- Tenuta Sette Cieli “Yantra”, Tuscany
- Numanthia Termes, Toro
- Meat Market Cuvée, Bordeaux
White & Rosé
- Flowers Chardonnay, Sonoma
- Stags’ Leap Chardonnay, Napa
- Cloudy Bay Sauvignon Blanc
- Doudeau-Léger Sancerre, Loire
- Domaines Ott & Château d’Esclans, Provence
- Whispering Angel, up to the 6 L
Dessert & Fortified
- 2005 Château d’Yquem, Sauternes
- 2009 Château Suduiraut, 1er Cru
- 1994 Dow’s Vintage Port
- Dow’s 20, 30 & 40 Year Tawny
- 2017 Dolce by Far Niente
- Inniskillin Riesling Icewine
Wine Wednesday · Palm Beach ∞ Wine Mondays · Boca Raton ∞ Rosé All Day · Tampa ∞ Winemaker dinners
Daily from the Chef
What’s great today.
The menu follows the market: daily, weekly and by the season, under Executive Chef Sean Brasel.
- MM Daily SoupSeasonal ingredients, made that morning
- Creative Salad of the DayMarket price
- Creative Sandwich of the DayWith market fries or sweet potato chips
- Chef’s Oyster SelectionEast and West Coast, chosen daily
- Taste of FallThree courses, $35 · Boca Raton lunch
Sean Brasel
Executive Chef
The Menu
From the raw bar to the pool deck.
Breakfast at 6:30 in Boca Raton, a lunch express in Tampa, dinner until midnight on weekends. 25 menus and 1,164 dishes and pours across four kitchens.
Market Sushi
A5 wagyu king roll, crispy rice
Land & Sea
Herb-crusted seabass, Scottish salmon
Brunch & Breakfast
Crab cake Benedict, steak and eggs
Happy Hour
Daily, at the bar, in every city
Desserts
Flaming key lime and a deep dessert-wine list
Hospitality,
performed tableside.
Service
The details are the dinner.
Tableside
The tomahawk is flamed at your table and carved on the board.
The Sommelier
Pairings from the glass to the large-format bottle, and a dessert-wine list few rooms can match.
Your Server
Dedicated cocktail service in The Lounge, a personal bartender with the celebration package.
Groups
Customizable prix fixe menus for ten or more, one host and one check.
Arrival
Valet in Boca Raton. A dress code and dining standard at every door.
Features & Amenities
Every room, every reason.
| Feature | Tampa | Palm Beach | Boca Raton | Puerto Rico |
|---|---|---|---|---|
| Private dining | 6,000 sq ft | 3,000 sq ft | 10,000 sq ft | By arrangement |
| Chef’s table | — | — | — | |
| Private wine room | — | — | — | |
| Patio dining | — | — | ||
| Poolside bar | — | — | WET | — |
| Lounge & live DJ | Fri–Sat | — | — | Lounge menu |
| Raw bar & sushi | ||||
| Breakfast | — | — | Daily | — |
| Lunch | Mon–Fri | — | Mon–Fri | — |
| Weekend brunch | — | — | ||
| Happy hour | Daily | Daily | Daily | Daily |
| Valet | — | — | — | |
| Order for pickup | — | |||
| MM Club rewards | — | |||
| Gift cards |
Locations
Four cities. One standard.
Hyde Park Village
Tampa
1606 W Snow Ave, Tampa, FL 33606 813.280.1113- Lunch
- Mon–Fri 11:30a–3p
- Brunch
- Sat–Sun 11a–3:30p
- Happy Hour
- Daily 4–7p
- Dinner
- Sun–Wed 5–11p · Thu–Sat 5p–12a
Bradley Place
Palm Beach
191 Bradley Place, Palm Beach, FL 33480 561.354.9800- Dinner
- Sun–Wed 4–10p · Thu–Sat 4–11p
- Happy Hour
- Daily 4–7p
Renaissance Boca Raton Hotel
Boca Raton
2000 NW 19th St, Boca Raton, FL 33431 561.245.6777- Breakfast
- Mon–Fri 6:30–10a · Sat–Sun 7–10a
- Lunch
- Mon–Fri 11:30a–3p
- Brunch
- Sat–Sun 11a–3p
- Happy Hour
- Daily 3–6p
- Dinner
- Sun–Tue 5–10p · Wed–Sat 5–11p
Isla Verde, Carolina
Puerto Rico
6063 Ave Isla Verde, Carolina, PR 00979 787.253.2007- Dinner
- Mon–Thu 5–10p · Fri–Sat 5–11p · Sun 5–10p
The Lounge by Meat Market
Bottle service, a resident DJ and live entertainment, Friday and Saturday in Tampa.
Enter The Lounge