Fine-dining steakhouse chews on pandemic survival strategies

While some restaurants have successfully been able to shift to takeout, curbside pickup and delivery service only to survive the COVID-19 crisis, the transition has been a struggle for many fine-dining eateries, where ambience and personalized attention are part and parcel of the experience patrons pay for. A few have even had to shut their doors. 

Not so for Meat Market, the steakhouse chain co-founded by Sean Brasel, who also serves as executive chef. Brasel, along with his business partner David Tornek, launched the first Meat Market in Miami in 2008; the concept has since expanded to Tampa, Palm Beach and San Juan, Puerto Rico.