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Meat Market Restaurant Review: With beef choices ranging from a skirt steak to A5 Kobe or a bone-in strip aged for 28 days (and varied steak sauces/butters to match), Meat Market is certainly a serious steakhouse. But it's a non-traditional one in a way that goes beyond the sleek, sexy décor---and beyond featuring fish along with the major meat. Chef Sean Brasel handles seafood skillfully, whether a simple butter-roasted lobster or a creative sea bass with soy mash and truffle nage. But as the deliberately double-entendre name suggests, the bar scene's also lively (often so packed it's hard to get to the dining tables in back). And drinkers don't go hungry here. Perhaps due to many years heading up popular Touch Catering, Brasel's small plates (ranging from creative cold crudos to hot tapas like crispy-battered king crab "tail" filets with passion fruit butter sauce and aji panca oil, balanced by minty baby shiso and bok choy) excel. Actually, even just Brasel's vegetable sides, such as cunning Gouda cheese tater tots and caramelized Brussels sprouts with bacon and almond, are tasty enough for a satisfying steak-free grazing meal. Wines are picked for pairing; ask about MM's irregular but unusually informed wine dinners.