The long awaited opening of MEAT arrived earlier this August in Brooklyn, the brainchild restaurant from the team behind Basil in Crown Heights. We first discussed the opening of this restaurant 5.5 years ago (!!), but we’re glad to see this beautiful eatery open nonetheless.
Meat designed a luxurious restaurant experience, which welcomes you upon entering, where they designed an elegantly contemporary bar and lounge seating area with marble tiling. The restaurant’s main seating area includes armchair and banquette seating, as well as large windows to enjoy natural light during the day, and the sights of the neighborhood at night.
The restaurant’s private dining room juxtaposes an exposed brick accent wall with living ivy and a modern skylight that draws in historic Brooklyn.
While the restaurant is brand new, we should expect that menu changes both in terms of its offering and potentially pricing may happen in the future. Here’s the current menu as of end of August 2019:
Cold Appetizers:
- BREADS & SPREADS $18
- KUBENIA $30
- Bulgur, Tamarind, House Spice Blend, Hyssop, Tahini, Extra Virgin Olive Oil
- TOMATO SALAD $25
- Fresh Oregano, Soft Boiled Egg, Spring Onions, Roasted Tomato & More
- GREEN SALAD $23
- Selected Leaves, Belgian Endives, Radish, Citrus Vinaigrette
- TARTARE $25
- Egg Yolk, Wild Rice Cracker, House Made Mustard
- CARPACCIO $27
- Porcini Powder, Chicken Caviar, Shallots
- CHARCUTERIE BOARD $45
Hot Appetizers:
- VEAL SWEETBREADS $28
- Crispy Lentils, Charcoal Roasted Potatoes, Selected Herbs, Demi-Glace
- SAMBUSAK $30
- Gizzards, Soft Chickpeas, Caramelized Onions
- “MEAT” CONSOMME $20
- Root Vegetables, Slow Cooked Veal
- CAULIFLOWER $20
- Smoked Eggplant, Pan Frittata, Pomegranate, Tahini, Date Honey
- LAMB TONGUE $28
- Black Garlic, Parisian Carrots, Glace de Veal
- VEAL RAVIOLO $30
- Soft Egg Yolk, Celeriac Sauce, Onion Petals
- DUCK CROQUETTE $32
- Sweet Potato Puree
Main Course:
- DUCK $80
- Seared Breast, Assorted Beets, Balsamic, Blueberry Sauce
- LAMB CHOPS $78
- Roasted, Jerusalem Artichoke Cream,
Stuffed Onion, Mint Sauce
- Roasted, Jerusalem Artichoke Cream,
- OSSO BUCCO $58
- Slow Cooked Beef, Carrots, Pearl Onions, Scallions
- ROTOLO $52
- Beef Rillettes, Caramelized Shallots, Seasonal Roasted Mushrooms, Veal Sauce
- COQ AU VIN $45
- Cornish Hen, Shallots, Mushrooms, Cherry Tomato Confit, Leeks
- LAMB SHOULDER $56
- Couscous, Root Vegetables, Lamb Jus
- GNOCCHI $34
- Jerusalem Artichoke Cream, Roasted Tomatoes, Marinated Artichokes
- STEAKS – LIMITED EDITION – USDA Prime
- BONE IN DRY AGED / BONELESS WET AGED $4.50/oz
- Fingerling Potatoes, House Spicy Ketchup,
Cherry Tomato Confit, Oyster Mushrooms, Bone Marrow
- Fingerling Potatoes, House Spicy Ketchup,
- TENDER $69
- Cream of Celery, Morel Mushrooms, Leeks,
Baby Zucchini, Bone Marrow
- Cream of Celery, Morel Mushrooms, Leeks,
- BONE IN DRY AGED / BONELESS WET AGED $4.50/oz
Additionally, the restaurant has a published tasting menu listed as “The Feast” … click here for details. (Pricing is not published at this time)
Running the kitchen at Meat is Jerusalemite Chef Reem Look, whose bio on the Meat website is nothing short of impressive:
Chef Reem Look brings classical training and modern creativity to Meat from Jerusalem, Israel. There, he served as executive chef at the Herbert Samuel Hotel, before moving to Isrotel’s renowned Orient Jerusalem. Chef Reem’s previous experience includes positions with the acclaimed La Regence and King’s Garden restaurants, both at the King David Hotel in Jerusalem, as well as Prague’s King David Hotel, where he worked under Chef Daniel Levy.In addition to his restaurant work, Chef Reem has partnered on tasting menu projects with esteemed chefs, like Chefs Simone Zanoni and Bernard Bach, both awardees of two Michelin stars.
Meat is located at 123 Kingston Avenue, Brooklyn, NY, and is kosher certified by OU Glatt Kosher with Chassidishe Shechita. Lubavitcher Shechita options available upon request.
Reservations can be made online using Resy.
Meat is open Sunday-Thursday 5:30-11pm.
Scroll down for additional pictures (courtesy of Heshy Jay and Moshe Weiss)
