There was a hint of the tea, and the fruits were refreshing and well-balanced. The mix of flavors was interesting. 9/10
The steak was cut really well so the tartare was tender. The onions provided a bit of a crunch and the mustard seeds added a pop, which made the tartare alone have an interesting texture. The flavors in the tartare were strong and covered up the raw flavor of the beef with the herb and savory flavor. The puffed pork skin was also great because it was crunchy while the tartare was soft, and it helped the potent flavors of the tartare shine. 10/10
The salad was flavorful and a nice mix of sweet, bitter, and umami. The elements all worked together well and it was a nice appetizer for the meal. The cheese slices could have been cut smaller so it was more integrated throughout the salad. 8/10
The Hangar Steak was more flavorful while the Ribeye was more tender and fatty, but both were amazing. 10/10
The Egg Soufflé was so full of umami and was soft and perfectly moist. Both of the kimchis were good, but the radish was cut into too large pieces and was awkward to eat. However it was very fresh and juicy. The cabbage was more flavorful. The lettuce leaves, scallion salad, and ssamjang worked great with the meat for a wrap that was well-balanced, but the scallion salad had too much raw flavor if eaten by itself. The mushrooms were great when the juices of the steak were collected inside of it and the rice cake developed a nice crust to contrast the soft inside. 10/10
This was nothing extraordinary, rather something simple to finish the meal. The soy sauce caramel did add a bit of complexity to the dish. 7/10
Final Review: The beef was truly amazing and the appetizers had powerful flavors. Each component in the Butcher’s Luncheon was great and they all worked so well together. The servers were professional and grilled the steak perfectly. This was a very promising start to my exploration of the Michelin-Starred Miami restaurants. 10/10