RESERVE YOUR TABLE

OUR DRY AGING PROCESS

A lot of hard work, patience, and expertise goes into the steaks that make it onto our guests’ plates.

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Our relationship with Allen Brothers Steaks is a conscious choice. Since 1893 they have been the gold standard for American beef based on their guiding principle

– never compromise.

Only Black Angus steer from more temperate climates of northern plains states that are grass fed and Iowa corn finished.



Less than 1/3 of USDA Prime beef with these specifications are chosen to land on the South Halsted Street docks of the centuries old, but state-of-the-industry Allen Brothers facility in the heart of the old Union Stockyards District of Chicago.



Rare Chef Travis Vaughn receives the whole primal cuts that will be butchered and aged under his careful supervision. For the dry aged cuts, export ribs and short loin spend three to four weeks in a climate controlled aging room where enzymes tenderize and concentrate flavor of the beef. If you're still curious, check out the links below...or ask us next time you're here - we'll show you!

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