Filet Mignon

Our filet mignons are all cut from certified USDA Prime and Choice beef. USDA Prime is the finest grade of beef under federal regulation and is seldom available in retail stores. USDA Choice is the next-highest grade, also delivering exceptional quality and texture. USDA Prime is the only beef on the menu at distinguished chop houses in America.

Dry-Aged Steaks

These steaks are all cut from USDA Prime beef and are among the best steaks in the world. We employ a traditional dry-aging process that ensures extremely tender, delicately flavored juicy steaks.

Dry-aged steaks, because of their rich, buttery texture and savory taste, are best paired with deep red wines. Sommeliers usually recommend a good Merlot, Cabernet Sauvignon, Pinot Noir or Bordeaux. Also, simple herb rubs or marinades are the best way to bring out the steak’s flavor. Heavy sauces will drown out the natural complexities in these magnificent cuts of beef.

New York Strip Steaks

A fine, silky texture and rich marbling combined with wet-aging process give the sirloin strip steaks an incredibly robust flavor and juicy tenderness. Cut from the center of the beef loin, it's the most outstanding steak lover's steak available.

Ribeye Steaks

Thick-cut from our succulent rib roasts, the wet-aged ribeye steaks are distinguished by their rich marbling and the natural “flavor kernel” that runs through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process, imparting a mellow, prime rib flavor.

Porterhouse Steaks

Unlike the smaller T-bones you'll find elsewhere, our generous porterhouse steak is cut from the large end of the short loin and includes the entire sirloin strip and the tenderloin filet. Wet-aged to perfection, this porterhouse's incredible flavor shines through best when prepared simply without elaborate seasonings or tenderizers.