There’s something to be said for understatement, and the name “Quality Meats” is certainly an understatement. Run by the Smith & Wollensky Restaurant Group, Quality Meats sources its cuts from the highly-respected Strassburger Meats and Milton Abeles. The results, from Craig Koketsu, are superb – a monstrous 64-ounce bone-in ribeye is a standout. The rest of the menu, from the charcuterie board to the restaurant’s homemade ice creams, are equally outstanding, as is the décor, a mix of stainless steel, exposed wood, white marble, and meat hook lighting fixtures that designers AvroKO have called “an ode” to New York butchers.
Rating: 4.4 out of 5 - Google