04/03/2026
Today's the day.
Our dry-aging program has been months in the making. Carefully aging, tasting, and perfecting every step along the way. We're proud to finally share the results with you.
Starting today, we will feature a 16oz 21-24 day dry-aged NY Strip steak on our menu.
Why dry-age?
Dry aging allows natural enzymes to break down the muscle fibers over time, resulting in a more tender cut of beef. At the same time, controlled moisture loss concentrates the flavor, giving the steak a deeper, richer, more developed profile.
At 21–24 days, you get a noticeable increase in tenderness and a fuller, more pronounced beef flavor—without crossing into the more intense, earthy notes of longer aging.
