Meat on Ocean is a carnivore’s dream. Housing a huge dry-aging room, on-site butcher shop, and an extensive charcuterie bar, the steakhouse offers a variety of menu options.
Developed by executive chef Michael Teich and culinary director Damon Gordon, the menu focuses on meat, seafood, pork, and poultry dishes. The duo pays special attention to sourcing and shares the provenance of many of the cuts of meat on the menu such as Snake River Farms American-style Wagyu. Diners can choose their cut from filet mignon, New York strip, rib eye, porterhouse, T-bone, and chateaubriand. The menu includes house specials such as sugar-cured baby back pork ribs, rotisserie chicken, quail, rack of lamb and country-fried New York steak.
Seafood choices include halibut, king crab legs, soft-shell crabs, salmon, Chilean sea bass, and lobster as well as an extensive choice of oysters.
The appetizer menu features many steakhouse classics. Find salads like iceberg wedge and Caesar and appetizers ranging from a cold crab cocktail to roasted bone marrow. All the familiar sides are there too: mashed potatoes, grilled mushrooms and cauliflower, Chinese long green beans, corn on the cob, charred cabbage, and fire-roasted broccolini.
The bar menu includes a long list of more 20 local and international draught beer selections as well as custom signature cocktails.
After entering the 11,000-square-foot open space, diners are greeted with a huge wine display with over 1,000 bottles. Housed in an old meatpacking warehouse, Meat on Ocean’s design draws from its industrial heritage with brick and tile flooring, leather furniture and custom light fixtures. Retractable glass doors connect the main dining area to the patio, creating a seamless space with wide ocean views.