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It has been ages since I went to Quality Meats, as I recalled that I wasn't particularly impressed by their steaks. However, I remember that they served a pretty good crabcake (with giant lumps of crab meat) and the steak tartare was served with all the condiments and raw egg to mix in. I also enjoyed the corn creme brulee.
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I've always had the steaks, which are good, but I've read that the suckling pig is the real star of the menu.
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