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.
Places You Should Consider
Add to My Connections
Say Something or Ask a Question about RARE Steakhouse and Tavern