Tournedos - Inn On Broadway

Reservations at Tournedos

Indulge in an unforgettable dining experience at Tournedos Steakhouse, Rochester’s premier destination for prime steaks, fresh seafood, and an extensive wine selection. Whether you’re celebrating a special occasion or enjoying an elegant night out, our intimate atmosphere and exceptional service set the stage for a perfect meal.

Reservations are highly recommended to ensure the best dining experience. Book your table today and savor the finest cuts, expertly prepared dishes, and an ambiance that blends historic charm with modern sophistication.

Call us at (585) 232-3595 or book online through Tock.

Dry Aged Beef

Our house-dry-aged steaks offer richer, more pronounced flavors and a more delicate chew compared to standard wet-aged cuts. A unique process we proudly manage on-site, our dry-aging takes 30 days in a temperature and humidity-controlled cooler, allowing the beef to develop deep flavors.

After aging, we trim away the bark to ensure a premium, unctuous steak with a nutty, earthy profile. As one of the few places in the state offering this on-site, we deliver a luxurious steak at a more affordable price, offering a flavor experience that stands apart from traditional wet-aged beef.

What is Wagyu?

Wagyu beef is known for its intense marbling, which results in a rich, tender flavor and higher levels of monosaturated fats, omega-3 and omega-6 fatty acids, while being lower in cholesterol than commodity beef. This marbling comes from genetics and a special 30-month feeding process, compared to the 24 months typical for commodity beef.

At Tournedos, we serve Durham Ranch Wagyu Beef with a BMS score of 7 to 9. Raised by the Strube Ranch in Pittsburgh, Texas, Durham Ranch Wagyu is all-natural, free from growth-promoting antibiotics and hormones, and fed a vegetarian diet.

Meet Chef Jose Alicia

Chef Jose Alicea, studied at the Culinary Institute of America and has been working in and around Rochester for the past 20+ years.

Chef Jose has experience in many styles of food and is passionate about quality above all else. He runs our Dry-Aging program, wherein over the course of weeks he ensures each primal gets rotated, inspected and developed to perfection.

Chef has cared for the team and upheld very high standards of cleanliness, care and consistency for years, and his leadership is what sets our culinary team apart.

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