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Chef Sean Brasel

    Born in Colorado, Sean Brasel dreamed of being a chef. He got off to a good start as a sous chef at Cliff Young’s in Denver, taking the helm shortly thereafter. Brasel soon won a scholarship to Madeline Kamman’s School for American Chefs in Napa Valley. Upon graduation, Brasel returned to Denver to start a restaurant-consulting business when he met David Tornek, his future business partner. In 1994, they opened several restaurants in Colorado, then relocated to South Florida, launching Touch in the heart of South Beach. After selling the building where Touch stood, Brasel and Tornek focused much of their attention on bringing the American steakhouse into the 21st century with Meat Market. Brasel has created a menu there that embraces the staples of a classic steakhouse, modernizing them for the way we eat today.

For Meat Market, Brasel has created a menu that embraces the staples of a classic steakhouse – a variety of prime cuts, generous portions of innovative seafood, amazing sides and appetizers, top notch wine list – but infuses it all with an artful, contemporary spin.  “We want to appeal to those looking for a more ‘traditional experience’ as well as more adventurous diners,” he says. To that end, Meat Market also features a posh Crudo Bar, an eclectic, sumptuous raw bar featuring seafood delicacies, as well as an affordable bar menu ideal for a light bite or dinner, with a perfect perch for people watching.