Answers from Our Experts (1)
Chef de cuisine Tobias Unger’s philosophy for the food at The MEET is simple: Make excellent steaks. Unger takes his meat very seriously, ageing each cut for at least 14 days so that flavors are concentrated and the meat — whether it be filet mignon or sirloin — is tender and juicy. Unger also likes to bring some fun to the menu. The MEET’s soup of the day is called “soup of yesterday,” because apparently the broths are cooked so long that they’re started the night before. There’s also macaroni and cheese that comes in three different flavors: traditional four cheese, BLT (bacon, tomato and spinach) and goat cheese with truffle.