Not just a steak.
THE ART OF MEAT
Not all beef is equal. Do you know what separates US Prime from certified USDA Prime? What Osaka Wagyu is, and how it differs from Kobe? Whether you can taste it when cattle are finished on corn instead of grass? Or why a hog raised outdoors has darker meat?
At a restaurant, you order a steak. Here, you find out how much a steak can actually be — and, if you’re curious, exactly where all that flavor comes from.
Exceptional cuts, honest prices.
A steakhouse for everyone.
What Sets Us Apart
Think of our menu as a map, not a list. It walks you through the range of flavor a good steak can deliver, in whatever portion suits your appetite. And beyond the standard cuts, we’ll fix yours exactly the way you want it. That’s what separates a steakhouse from a restaurant.
Just ask — we’re always happy to help.
ARGENTINE BLACK ANGUS
Argentina. Picture a country nearly eleven times the size of Germany, home to just 33 million people — and 55 million remarkably healthy cattle. Most of them graze the Argentine pampas, where roughly 150 kinds of grass are theirs for the taking, undisturbed. Black Angus cover serious ground looking for grazing, and they build their strength the slow way, on nothing but grass and movement. The beef comes out leaner for it.
USDA PRIME
USDA Prime is the highest grade American beef can earn: exceptionally tender and juicy, fine-textured, with real depth of flavor. It carries the heaviest marbling — at least 11% intramuscular fat — and comes from younger cattle. Less than 2% of all beef produced in the United States makes the grade, and not every steak sold as “prime” is actually certified. The grade is awarded by the US Department of Agriculture, whose beef grading system scores marbling and maturity.
DRY AGED
Dry aging is the oldest way to mature beef, and still the best. Meat from pasture-raised cattle rests on the bone for weeks at a carefully held temperature, until it hits exactly the right point — a matter of judgment, not of timers. Good to know: as it ages, the beef’s own enzymes go to work on the muscle protein, leaving it noticeably more tender and deeper in flavor. The outer fat cap, trimmed away before cooking, holds the moisture in the whole time.
ARGENTINE BLACK ANGUS
Argentina. Picture a country nearly eleven times the size of Germany, home to just 33 million people — and 55 million remarkably healthy cattle. Most of them graze the Argentine pampas, where roughly 150 kinds of grass are theirs for the taking, undisturbed. Black Angus cover serious ground looking for grazing, and they build their strength the slow way, on nothing but grass and movement. The beef comes out leaner for it.
USDA PRIME
USDA Prime is the highest grade American beef can earn: exceptionally tender and juicy, fine-textured, with real depth of flavor. It carries the heaviest marbling — at least 11% intramuscular fat — and comes from younger cattle. Less than 2% of all beef produced in the United States makes the grade, and not every steak sold as “prime” is actually certified. The grade is awarded by the US Department of Agriculture, whose beef grading system scores marbling and maturity.
DRY AGED
Dry aging is the oldest way to mature beef, and still the best. Meat from pasture-raised cattle rests on the bone for weeks at a carefully held temperature, until it hits exactly the right point — a matter of judgment, not of timers.Good to know:As it ages, the beef’s own enzymes go to work on the muscle protein, leaving it noticeably more tender and deeper in flavor. The outer fat cap, trimmed away before cooking, holds the moisture in the whole time.
OUR STEAKS COME IN WHATEVER SIZE YOU LIKE
JUST ASK
REVIEWS
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