Quality Meats, the new restaurant created by Fourth Wall Restaurants and designed by AvroKO (PUBLIC, Stanton Social, Sapa), is open for business in midtown Manhattan. Chef Craig Koketsu presents a rustic New American menu. Koketsu distinguishes the menu and concept by creating modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations, and a distinctive Quality Meats style.
The warm, industrial décor draws on cues from traditional New York City butcher shops, in the use of warm wood, stainless steel, and white marble. The space succeeds in being simultaneously rustic, inviting, and luxurious with rich details. Interior details include an homage to a traditional "meat locker" interior with finished walnut planks covering the length of the downstairs dining room wall, butcher block end-grain wood as the primary material for the staircase, and vintage market scales that have been transformed into a lighting installation in the upstairs dining room. These elements coexist flawlessly with understated accents drawn directly from butcher shop inspiration, such as white ceramic tiles, and chandeliers made of pulleys and large steel butcher hooks.
Classic New York butcher references are also evident throughout the contemporary menu and its offerings. All of the steaks are sourced from two legendary family butchers, Milton Abeles and Strassburger Meats. Some of the cuts, such as The QM Double Rib Steak are custom butchered to the chef's specifications and only available at the restaurant.
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