Dry-Aged Meats
Dry aging is an old-world method for creating exceptionally tender, flavorful beef. The process uses the meat's natural enzymes to slowly tenderize the beef while moisture gradually leaves the cut, concentrating the flavor over time.
We dry-age select cuts in house and let each one develop at its own pace. What’s ready changes from night to night.
Dry-Aged Experience
30 Days
Rich beef flavor.
45 Days
Robust beef flavor, hints of soft aged cheese.
55 Days
Highly concentrated beef flavor, mild aged cheese, nutty notes.
75 Days
Intense beef flavor, gorgonzola, truffle notes.
We also take select cuts to 120 days and beyond, including rare 365-day steaks. Extended aging takes time, patience, and careful attention, but the reward is deeper flavor, greater complexity, and a steak that becomes something entirely its own.
Cut Highlights
A quick guide to the steaks we cook most often.
Ribeye
Rich, marbled, and full of flavor.
Generous marbling keeps the steak juicy and gives it the boldest beef flavor of our classic cuts.
Filet Mignon
Tender, clean, and mild.
Cut from the tenderloin, filet is known for its soft texture and milder beef flavor.
New York Strip
Balanced, beefy, and classic.
More chew than a filet and less marbling than a ribeye, with a firm texture and classic steakhouse flavor.
Bone-In Ribeye
Big flavor, when available.
A larger ribeye served on the bone. Ask about tonight's cut and size.
Dry-Aged Selection
Deeper flavor, richer bite.
Our rotating in-house dry-aged cuts. Availability and aging time change depending on what's ready.