Our Beef Mates and Lambassadors are a busy bunch – moving the industry forward with creativity, energy, and new restaurant openings! We’ve got our eyes on hot new spots in Miami and LA as the new year begins.
First cab off the rank is our mate Chef Aaron Brooks’ Sunny’s in Miami. Though a steakhouse at heart – Chef’s always been a self-confessed meat man – the menu includes an array of fantastic cocktails, a whole section just for martinis, a raw bar, pastas and of course some top-notch Aussie beef and lamb. “We like to describe it as the best dinner party you’ve ever been to,” says Chef.
The top must-try dish has to be the lamb saddle – a less common cut that includes both sides of the loin, chef wraps his in lamb belly before roasting and serves it with eggplant and charred scallions. The Aussie Wagyu on the menu is a smart call, too!
Out in Los Angeles, our mate Jason Fullilove is gearing up to open a new spot in California’s Manhattan Beach this spring, having shepherded Norma in West Hollywood through their opening phases. Norma’s hip, living-room lounge vibes (complete with DJ booth) welcome guests into the California Coastal cuisine. Stockyard’s award-winning Aussie Wagyu graced the menu from the start and is quite likely to show up at the new spot – Saint & Second. With a focus on fresh, seasonal produce and sustainable ingredients, it’s a perfect foil for Chef’s cooking style and of course, the Aussie beef.
In the meantime, Chef Jason keeps the creativity flowing with his events company, Jason George Events. We’re talking about Stockyard beef with Muhammara and potato fondant pink peppercorn sauce, and Aussie Striploin with tempura sweetbreads, lemon espuma, pumpkin Nage, parsley oil. Umm…yes please!
