Obviously, this is a Meat Market (noun): 1. meeting place for single people, 2. butcher’s shop. To wit: its seductive glow draws hordes of lithe and/or brawny customers in to stand and look fabulous while awaiting their reservations, gulping pisco sours. Executive chef Sean Brasel, a favourite son of Miami from his time commanding the kitchen at Touch restaurant, is on board here to oversee a veritable warehouse full of beef in a sizeable array of cuts. If you’re the adventurous type – you are in Miami, after all – choose the ancho-and-coffee filet or the buffalo tenderloin that comes with a bittersweet chocolate mole butter. In fact, a short addendum of ‘rich steak butters’, superfluous in expression and execution, can be applied to any dish here for anyone who finds that rich, juicy, fat-marbled steak can’t be fully appreciated without some additional fat on top (they keep the likes of African pheasant, lobster or sea bass available for card-carrying red meat-phobes). Plenty of hedonists will still be at the bar when you depart, fat, happy and ready to graze among the rest of Lincoln Road’s attractions.