![]() ![]() ![]() It also serves lighter fare including fresh, creative salads, veggie dips, chicken sandwiches and an Impossible Burger, to name a few.įor me though, the wings, the burgers and the adult milkshakes are enough of a draw to make M.E.A.T. Less adventurous diners can order a plain burger with a packet of commercial ketchup. #M.e.a.t. eatery and tap room ddd skinOnion rings, available at additional cost, are thick cut, heavily breaded and incredibly crunchy.Īnother unusual item among the starters was homemade pork rinds ($8.49) – deep fried pork skin rendered of its fat – served as light, crispy puffs with a cup of chimichurri aioli dipping sauce.īesides smoking all their own meats and making sausage in-house, Patti and company serve up house made pickles and create their own condiments, mango-chipotle ketchup, mayonnaise and BBQ sauce, among others, made from scratch. I would order them next time with less salt, or none at all. Alas, they are highly salted, I guess to encourage beer consumption. Most burgers and sandwiches are served with the bistro fries cooked in duck fat for extra flavor. Zucchini fries ($7.69), fried, batter-dipped spears of green squash, were tasty, albeit a tad soggy on the inside. Want a bargain? M.E.A.T, offers a “Burger Wednesday” special with a quarter-pound cheeseburger at $5. It’s messy to eat, but scrumptious and exploding with flavor.Ī pulled pork sandwich ($12.49) of tangy, smokey chunks of meat is delicious topped with the house coleslaw is served in the same bun as the burgers.Ī house-made chorizo patty ($10.99) – chopped pork meat and pork fat, seasoned with white wine, paprika, salt, garlic, cayenne, cumin, oregano and black pepper – andtopped with American cheese and chimichurri aioli, a Patti specialty, offered up a spicy blast with every bite. My pick from among M.E.A.T.’s burger offerings is the popular Inside-Out Juicy Lucy Burger ($15.99), a six-ounce pimento-cheese- and bacon-stuffed savory patty topped with cheese, lettuce, and tomato. Florida’s top burger joint in a July 2022 article. Reader’s Digest, while not a publication ordinarily associated with foodies, named M.E.A.T. They’re cooked on a flat top greased with bacon and duck fat renderings. It’s a shame there are only six of these flavor-bursting wings to an order.Īs for the burgers, M.E.A.T. After smoking, the wings are heated in a pan with the sweet-hot sauce and then tossed in with bleu cheese crumbles. ![]() The wings are brined overnight in water, salt, bay leaf and garlic, then given a house barbecue rub and cooked at 180 degrees for up to six hours. My favorite on the menu was the sextet of extraordinary smoked honey chipotle barbecue chicken wings ($15.99). #M.e.a.t. eatery and tap room ddd seriesHe graduated from Johnson & Wales University in Rhode Island and ran a series of successful restaurants in the upper Keys with Smith before opening M.E.A.T. Patti started smoking and curing his own meats at his father’s Huguenot deli in New Rochelle, N.Y., where he learned his trade slicing pastrami and sausage, according to the restaurant’s website. are Chef George Patti, who is originally from New Rochelle, N.Y., and Thomas Smith, a sommelier who hails from New York’s Finger Lakes region. The episode filmed at the Islamorada outpost first aired in 2019.īehind M.E.A.T. makes its home, but had not dined there until I recently caught a re-run episode of Guy Fieri’s Food Channel show “Diners, Drive Ins, and Dives” that featured M.E.A.T. I’d previously been in the Boca strip center where M.E.A.T. M.E.A.T.’s first location in Islamorada, at Overseas Highway mile-marker 88, opened in 2012 and is still going strong. A nearby Boca location that opened in 2014 inside an office building was shut down after COVID hit and office workers turned to remote working. The current Boca location has been open for little more than 18 months, although a ribbon-cutting took place in July 2022. ![]()
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