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Allow me to start off by saying that all beef served to our patrons is dry-aged, USDA Prime. Less than 4 percent of all beef that passes through the USDA grading system is labeled prime. Few steakhouses or even restaurants use dry-aged prime beef. The qualities that make up this elite grade of beef are: fat marbling (the more the better) and the animals overall age (the younger the better). Let's forget the "Fresher is Better Rule", which applies to most types of meat. When it comes to beef, aging is advantageous. It is a crucial step in which the process tenderizes the beef, gently breaking down the muscle fibers. Getting a steak that's dry-aged and prime grade basically means you are getting the best of both worlds.
We pride ourselves in serving the finest cuisine available, along with an inviting atmosphere in a contemporary setting, great personal service and an excellent ever-growing wine list. We have everything you could want out of a steakhouse and so much more. We cordially invite you to come and dine with us.
Nick Bauer
Executive Chef
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