Partner Spotlight: Marbled & Fin

Located in the heart of Charleston, South Carolina, Marbled & Fin is the latest concept from The Neighborhood Dining Group, an award-winning restaurant group. Marbled & Fin brings a bold, fresh perspective to the traditional steakhouse experience. With an emphasis on innovation, consistency, and guest connection, this modern chophouse isn’t just about premium cuts, it’s about curating a dining experience that feels both elevated and personal. 

Led by a team passionate about quality, creativity, and the people behind the plate, Marbled & Fin is redefining what it means to be a steakhouse in the South. From blackened bluefin tuna to various options of Linz Heritage Angus cuts, the menu showcases a thoughtful blend of refined technique and adventurous flavor.

We caught up with the Marbled & Fin’s Executive Chef, Eucepe Puntriano, to talk about their inspiration, their partnership with Meats by Linz, and what it takes to run a steakhouse where both the food and the people shine.

What is the overall concept or inspiration behind Marbled & Fin?

When creating a steakhouse, our overall concept was how we can be different. Our inspiration is to be a Modernized Steakhouse, offering unique dishes you can’t just get anywhere. We want to be unique and switch up dishes while also getting to know what’s unique about our customers to adapt with them. 

What is your favorite dish on your menu?

I’d have to go with everyone’s favorite, the Blackened Bluefin Tuna. It’s a 5 oz cut, black- seared and served with a soy demi glaze, mushrooms, scallions, and herb oil. It’s our version of a modernized steak dish—it’s delicious.

What drew you to working with Meats by Linz? 

I’ve actually been working with Meats by Linz for almost 12 years. I started at Meat Market in Tampa, where we also used Meats by Linz products. Over the years, I’ve grown to love the company more and more; I love the way they work hard, how they operate, and most of all how consistent they are—it’s amazing. The professionalism and reliability really stands out. Every night, we have great feedback from our guests on the quality. Meats by Linz deliver consistency, quality, and cleanliness. 

And I can’t forget my sales representative Lisa, she is always on top of it. She constantly checks in with “what can I do for you”, she is great—always right on the money with products that truly bring the uniqueness that align with our concept. When we were opening this steakhouse every purveyor was knocking on our door. But I told my team… it’s Meats by Linz, don’t even look anywhere else, these guys are the real deal. They go above and beyond—not just for us, but for all their clients.

What is your favorite part about working with Meats by Linz?

My favorite part about working with Meats by Linz is the relationship you build with your sales rep. Building a relationship with Lisa and, really, the whole team has been great for us and our innovative concept. She understands what I want, what my expectations are and she works closely with the butchers to deliver exactly that. Working with you guys is great. And if I am just being honest, after 15 years in the industry, no one does it like you guys and no one gets it right like you guys— the consistency Meats by Linz brings, has made us better.

What is your favorite cut from Meats by Linz?

The Linz Heritage Angus Dry-Age Prime Bone-In KC Strip, 20 oz. A cut like that really shows the craftsmanship of your butchers and the expectations of your facility. It shows the quality before it even gets to us and the flavor profile is also just amazing. 

What is your best advice for a chef when it comes to running a successful restaurant?

Always put your employees first. They are the heart and soul of a steakhouse’s success. Looking back at our first year, we faced a lot of good and bad challenges that made us who we are today. I truly believe that success doesn’t come just from the chef or the management team. It comes from the people working so hard to provide the best quality and experience to our diners every night. 

We are a unique company who wants everyone who works with us to internally and externally feel comfortable and supported. We as a company understand that people go through different things and need support. We take notice of things, we analyze it, and we attack the issue at hand whether you need weeks off, calls to check in, or just making sure they know someone’s got their back, we’re here for them. 

When you create that kind of environment, you’ll see it reflected across your team. You’ll see better headspaces, more drive, and people reaching their potential. Watching that happen in real time is what brings me the most joy. 

At Marbled & Fin, excellence goes beyond the plate. With Chef Eucepe Puntriano at the forefront, a dedicated team, and a trusted partnership with Meats by Linz, this modern chophouse is redefining the Southern steakhouse experience. By leading with passion, consistency, and care—for both their food and their people. As Chef Eucepe reminds us, when you lead with care, from your staff to your suppliers, exceptional things happen.