The bar: Meat Market, Palm Beach
The vibe: When this space was the Palm Beach Steakhouse, it was dark, fussy and old-fashioned. There’s a place for that, but apparently not here now that it’s Meat Market — all open and bright, with cascading lights and beautiful details. (The staff is markedly beautiful, too.) The bar and lounge feel like a sexy, exclusive airport lounge where they seriously guard the door — but still we somehow got in! What? Better have a drink before someone notices!
The drink: While we’re sitting here trying to blend in, we’re having the Summer Berry Cobbler, which does not have a delicious flaky crust (wah) but makes up for that with a blend of fresh blackberries and peaches, as well as sherry, bitters and cider accented with mint. It’s a summery dessert in a glass.
Other noteworthy libations: Meat Market’s cocktails, created by consultant Ezra Pattek, tell a story, from light introductory drinks like the Summer Berry Cobbler to the Strawberry Negroni, the 1840 Manhattan made with cognac, and the non-alcoholic mocktail like the punchy 50 Shades of … Greens, which tastes like an upscale green juice. The menu goes from sparkling to classic, and you’ll be happy to try to make your way through the tour. Slowly. On separate visits.
Bar bites: The tuna tartar is plump and rich — we have friends who are regular partakers of it, but our favorite munchie is the Gouda tater tot plate, with tender morsels of potato filled with creamy cheese and then crisped. It’s insane. It’s savory. They’re mine.
Deals: Regular happy hour is 4 to 7 p.m., with $7 specials on fun “forgotten classics” like Pimm’s Cup, as well as select wines, Veuve Clicquot Brut and $2 oysters. And on Thursdays, the nighttime version goes 9 p.m.-1 a.m.
Info: Meat Market Palm Beach, 191 Bradley Place, Palm Beach. 561-354-9800.
SUMMER BERRY COBBLER
¼ ounce blackberry puree
½ ounce simple syrup
4 to 5 peach slices
2 ounces Lustau Oloroso Dry-Seco
7 to 8 mint leaves
4 dashes Bolivar Bitters
Top with wild berry cider
Muddle peaches, mint and simple syrup. Add remaining ingredients, shaking with ice. Strain into a double rocks glass. Garnish with mint sprig, blackberry and peach slices.