Much like some of our favorite gastronomic delights such as cheese and wine, well-managed aging can help to bring out significantly more breadth of flavor from meats, as well. In the case of our house-dry-aged steaks, you will find richer, more pronounced flavors than your standard wet-aged cuts, and you’ll also find a more delicate chew and delectable unctuousness. We can proudly say that we are one of just a handful of locations in the entire state dry-aging our beef on-site, which only helps us to make sure you can enjoy a premium product at more wallet-friendly prices. It’s a labor of love that takes 30 days in our temperature- and humidity- controlled walk-in cooler, where every minute more flavor is developed.

After the aging process is complete, we carefully trim away the bark that forms while drying, ensuring no unsavory components are present in the final product. What remains is a luxuriously textured steak that has an added nuttiness and earth-driven flavor you won’t soon forget. It is dramatically different from the wet-aged steaks many of us enjoy, and stands firmly as one of the most delicious preparations of beef one can experience.