The final chef interview that we have from Meatopia TX is with the restauranteur behind Il Sogno, Sandbar, The Luxury and Minnie’s Tavern. Check it out!
Made with over 24 different ingredients, the chermoula spice that Chef Fink used to prepare his lamb necks was one of my favorite spices of Meatopia.
Chef Byres prepared what I would call “baller beef” at Meatopia because wagyu is one of the more expensive meats on the market. Also, learn some tips from the smoke master on backyard grilling.
Having Meatopia on the doorstep of his restaurant, Arcade Midtown Kitchen, Chef Jesse Perez delighted people with his quail and flank steak.
This pork-centric traditional Filipino street food dish was one of my favorites, in particular the light amount of crispiness that accompanied every bite.
The chef of the soon-to-open Cured restaurant on the grounds of the Pearl Brewery premiered a gumbo that will be offered at his restaurant. Learn more about Cured in this video.
Restaurateur and Chef Jason Dady presented one of the only surf and turf options available at Meatopia, prochetta topped with fire roasted clams.