Restaurants
Rancher’s Reserve Brings Farm-to-Table Beef to West Palm
Raising the Steaks and Lowering the Stress: Rancher’s Reserve Brings Pasture-Raised, Antibiotic-Free Meats, In-House Craftsmanship and a Whole Lot of Flavor to Downtown.
November 6th, 2025
West Palm Beach’s culinary scene is quickly becoming a destination for food lovers, and at the heart of that growth is Steak Shop by Rancher’s Reserve, a boutique butcher shop and grab-and-go market redefining what it means to eat local.
During my visit, Nick Scalisi, co-founder of Rancher’s Reserve and its hospitality group, shared how the project is more than just a storefront, but rather it’s a movement toward transparency, sustainability, and truly better beef. “Everything we do is about providing the community with a better option,” Scalisi explained. “All our beef is pasture-raised, antibiotic-and hormone-free, and comes from farms that do it right…, farms focused on animal welfare, sustainability, and regenerative farming.”
Located on what’s poised to become downtown West Palm’s next food-centric hub, the Steak Shop sits among a lineup of new concepts from sushi to coffee and pizza that promise to make the street a small culinary destination. Across from it, Rancher’s Reserve will soon debut Rueshaw Steakhouse, a full-service dining experience that complements the butcher shop’s more casual offerings.
Inside the Steak Shop, customers can expect far more than prime cuts. The shelves are lined with house-made provisions including red sauce, chimichurri, hot sauce, ketchup, pickles and even chicken salad all crafted in-house and entirely seed-oil free. “We render our own tallow from our ranch,” Scalisi said proudly. “Even our fryers use our own tallow instead of processed oils. It’s all about doing things the right way.”
The shop also serves as a hub for other regional farms, including Châtel Farms and Adams Ranch, both of which share Rancher’s Reserve’s dedication to regenerative agriculture and low-stress animal care. Rather than chasing traditional grading systems like prime or choice, Scalisi focuses on the story and integrity behind each farm’s practices, a philosophy rooted in respect for the land and the animals.
Rancher’s Reserve’s story began modestly at Fern, the group’s first restaurant in Palm Beach, where customer demand for higher-quality, ethically sourced meat led Scalisi and his team to purchase their own cattle farm in Okeechobee. That experiment evolved into a full-fledged operation now spanning multiple ranches across Florida and partnerships with like-minded producers in the Southeast.
In addition to the new West Palm location, Rancher’s Reserve maintains a strong presence at local green markets in Delray, West Palm Beach, and Palm Beach Gardens, where customers can buy their signature Florida Wagyu and other pasture-raised offerings. As production expands, Scalisi anticipates adding catering and large-format options down the line.
At its core, Rancher’s Reserve is about bridging the gap between small farms and local consumers, a mission that resonates deeply in an age of industrialized food. “The hardest part for most people is just figuring out how to buy from these farms,” Scalisi said. “We’re trying to make that easy by becoming the source that connects them.”
With its commitment to craftsmanship, sustainability, and honest flavor, Steak Shop by Rancher’s Reserve isn’t just another butcher. Come see where great food really begins.
Location: 513 Park Place, West Palm Beach, Florida
Learn more: SteakShopFL.com
This 10-seat omakase opening in Miami is about to be one of the hardest reservations to get. Takay on Coral Way combines high-level sushi, intentional design, and a guest experience that feels personal from start to finish.
March 17, 2026
Miami, if you love a beautifully done omakase, this is one to have on your radar.
There is a new omakase concept opening this spring on Coral Way, and it already feels like the kind of place people will be trying to get into early. Takay is an intimate 10-seat experience created by founders Glen Kotlyarski and Yoni Matz, bringing together serious culinary pedigree with a very intentional, guest-focused vision.
Let’s start with the people behind it, because that is really what defines this concept.
Chef Glen Kotlyarski leads the culinary experience, bringing more than 2 decades of fine-dining expertise. His background includes the Jean Georges group and Miami’s Michelin-starred Hidden, and that level of precision and discipline is felt in every course. His approach draws from traditional Edomae sushi techniques, while staying grounded in seasonality and balance.
Alongside him, co-founder Yoni Matz brings a strong hospitality perspective shaped by years of building and operating restaurant concepts. His influence is clear in the overall experience, which is designed to feel warm, welcoming, and engaging rather than overly formal or intimidating.
And you feel that from the moment you arrive.
The space, designed by Japan based architecture firm KTX, is quietly stunning. Guests enter through a Japanese Zen garden, setting a calm and intentional tone before stepping inside. The interior blends traditional Japanese craftsmanship with subtle Miami influence, featuring natural materials, soft lighting, and a sculptural wooden wave installation inspired by The Great Wave off Kanagawa. The entire room is designed to slow you down and bring your attention fully into the experience.
Takay’s omakase follows a classic Edomae style, with two nightly seatings, each centered on a 17- or 20-course progression. Seafood is flown in from Japan and paired with seasonal ingredients from local farms, allowing the menu to evolve continuously.
The experience moves through sashimi, nigiri, and composed dishes, with each course prepared directly in front of guests and thoughtfully explained. It feels interactive, personal, and immersive, making the entire evening feel intentional.
It strikes that rare balance where the experience feels polished and high-level, but still comfortable enough to fully enjoy without overthinking it.
When it opens, Takay will offer a 17-course signature omakase at $225 per person and a 20-course extended omakase at $275. Each seating includes a welcome beverage, with optional sake, champagne, and wine pairings available.
Takay is located at 2296 Coral Way in Miami and will be open Tuesday through Saturday with seatings at 6 pm and 9 pm.
In a city known for large, high-energy dining scenes, Takay introduces something a little more intimate and intentional. It is the kind of place that focuses on the details, and those are usually the ones that stand out the most.
Reservations are expected to be limited. Learn more HERE
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