Dry-aged in-house
By our butcher, daily
Finished over hardwood
Every steak is dry-aged on the premises, hand-cut to order, seasoned simply, and finished over a hardwood flame.
A 40 oz bone-in ribeye for two, charred over flame and carved tableside. The table's centerpiece.
The most tender cut — 8 oz, butter-basted, with a glossy red-wine demi-glace and roasted shallot.
A 16 oz New York strip, aged 28 days for a deep, nutty crust and unmistakable flavor.
Tufted leather, dark walnut, and candlelight — a dining room built for long dinners and good company, a few minutes and a world away from the Strip.
We age our beef in-house, cut it by hand, and pour from a cellar of more than four hundred labels. Nothing rushed, nothing cut short. Just the steakhouse done properly.
Two private rooms for parties of eight to forty — celebrations, business dinners, and everything that deserves the good table.
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10250 W Charleston Blvd, Suite 120
Las Vegas, NV 89135
(702) 555-0172