Located in a historic former Art Deco hotel, Quality Meats {1501 Collins Avenue, Miami Beach; 305.340.3333}—the acclaimed New York-born, meat-centric restaurant—has certainly made an impression on food lovers in Miami. This is Fourth Wall Restaurants’ first venture outside the Big Apple, and it’s electrifying appetites all over town.

Father-and-son team Alan and Michael Stillman—Fourth Wall Restaurant founders—collaborated with AvroKO design to update the space’s worn Art Deco ambience, introducing the family-owned butcher shop feel while preserving the signature Miami look. Here, raw edges and rough textures like leather and canvas give the interior a warm and rustic feel with design elements reminiscent of the inspirational butcher behind the first Quality Meats location.

For instance, the reception desk of the former Miami hotel took on new life as a service bar disguised as a butchery retail counter. A butcher’s tools—cleavers, knives, and meat hooks—still decorate the space as part of this legacy.

Of course, it was important for Quality Meats to take on a personality truly grounded in Miami culture. The iconic fountain situated near the entrance—with integrated lighting and aerodynamic lines—recalls classic Art Deco style, even in its state of mild decay. In the restaurant, it’s used as a planter and cloaked in creeping vines, representing bygone days as well as new life forging ahead.

The charcuterie bar

Quality Meats also introduces design elements such as stained-glass panel work, a vintage stone fireplace, and iron gates—all of which speak to the influences of classic architecture and colorful outdoor scenery that define the Miami landscape.

Indeed, this contemporary steakhouse combines the original butcher shop-inspired concept with the fresh, vibrant flavors for which Miami is known, resulting in a restaurant that is truly one-of-a-kind. Here, you’ll get a taste of house-cured, smoked, and aged meats with entrées like the Short Ribs for two, Roasted Suckling Pig Confit, and Tomahawk Rib Steak, all courtesy of Executive Chef/Partner Craig Koketsu. Guests will find a lighthearted playfulness in the menu’s rendition of classic dishes like the House-Cured Slab Bacon, served with jalapeño jelly and miso-infused peanut butter, as well as the Steak Tartare, which is hand-cut in-house and served with salt, black pepper, capers, shallots, and Dijon all presented on a wooden spoon. Fresh seafood also has a place on the menu, with enticing items like Pan-Roasted Local Snapper and Halibut with brioche, poached egg, and truffles.

Take a seat in the main dining room, on the lush outdoor patio, or in one of the private rooms, and take in all the design elements that surround you. After all, that’s what makes this place—and the cuisine—so special.