Hours | Closed
Mon11:30 am - 10:00 pm
Tue11:30 am - 10:00 pm
Wed11:30 am - 10:00 pm
Thu11:30 am - 10:00 pm
Fri11:30 am - 10:00 pm
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Description
Since we opened our first steakhouse in Madison, WI, we have prided ourselves on our in-house butchering and aging program. Our dry aged cuts, ribs and short loin spend 3 - 4 weeks in climate controlled aging rooms where enzymes tenderize and concentrate flavor of the beef. This tradition continues with our new flagship in Washington, DC.
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