We find joy in helping you celebrate life’s moments, whether it’s a major milestone, a midweek celebration, or just simply a much-needed night out. It’s why we approach our craft with one mission in mind — to make those moments even more memorable through exceptional food, next-level service, and hospitality that always encourages discovery.
For our accomplished Chefs, preparing a flawless steak day after day isn’t merely a profession; it’s a true passion that goes beyond a love of food. They savor every moment in our spirited kitchen — from obsessing over fresh, seasonal ingredients to perfecting our signature cooking techniques — so that you can truly relish every moment of your dining experience. This passion for five-star hospitality and service is the thread that connects us to each other and our Guests.
Details are everything and we don’t spare a single one when it comes to preparing and presenting our steaks. The 1600-degree broiling temperature. Our signature seasoning blend. The intentional rest period after broiling. Every single second and Chef decision impacts the final flavor and experience, which is why in our kitchen, precise timing is everything.
Only 2% of all beef earns the top-tier industry rating of USDA Prime. As a Prime steakhouse, we're proud to be one of a select few in the nation to offer USDA Prime beef, sourced from small Midwest farms.
Food is personal and no two palates are the same. We've crafted a menu that empowers each Guest to choose their own culinary adventure, from eclectic wines and starters to our steak companions and classic side dishes.
The Elements of An Extraordinary Steak
From farm to fork, here’s how we get it right every single time.
Our USDA Prime beef is proudly sourced from family-run farms across the Midwest by our trusted partners. Each Prime-grade steer is fed a high-energy, grain-based diet for a minimum of 200 days to ensure the abundant marbling needed to earn the top industry rating of USDA Prime. Only 2% of all beef produced in the U.S. passes the prestigious Prime grading test every year — which is why it's rare to find Prime-grade beef at your local supermarket or even most high-end restaurants and steakhouses. It’s an honor and a privilege to be able to bring our Guests the absolute best every single day. Once graded, the beef is either wet-aged or dry-aged for a minimum of 21 days to tenderize it and bring out the maximum flavor. Every single cut that’s delivered to our door is inspected by our Chefs upon delivery, hand-cut if needed, and prepared according to our exacting steak standards.
When it comes to seasoning our steak, the magic is in our meticulous measuring and methodical distribution. We hand season every steak with a signature blend of Kosher salt and fresh cracked pepper. While it may sound simple, it's all our steaks truly need because of their premium grade and exquisite flavor. This has been developed and perfected over the last 20 years — and it’s the key ingredient to producing that taste bud-tingling, telltale crust you love. Add a touch of high-quality steak butter, and a sprinkling of fresh parsley, and there you have our signature finish.
Our state-of-the-art char-broiler is the heartbeat of the kitchen. The literal spark that keeps our nightly symphony going. A bit of science and culinary art come together to create an unmatched steak: 1600 degrees — no more, no less — of intense heat locks in the juices and flavors of every steak while searing our salt-and-pepper seasoning blend to form a caramelized crust. Even our dinner plates are warmed to 350 degrees to make sure your specialty or classic cut steak stays at your desired temperature on its way to your table.
Any seasoned Chef will tell you that in the kitchen, timing is everything. Every order placed is like its own miniature symphony — and our Chefs orchestrate it beautifully behind the scenes. Each detail is precisely directed, timed, and measured from the number of minutes each individual steak cut spends inside the broiler to how long after your appetizer you’ll be served your entrée. It’s a fast-paced, yet delicate dance, ensuring that every element of your dining experience finishes in perfect unison and that it’s prepared to your preference. Our thermometers are calibrated daily to make sure your steak is prepared to your liking, whether that's rare, medium, well done or anything in between. Intuition, tools of the trade, and time-tested methodology all play a role in creating a dining experience that’s as flawless as it is delicious.
Our Signature Steaks
The Filet Mignon is our leanest, most tender (and popular) steak, hand-cut daily in-house by our seasoned chefs. Often regarded as a “special occasion steak,” we think every day and night are worthy of a Filet Mignon dinner.Learn More
USDA Prime Bone-In Ribeye
If you’re looking for a steak that packs a rich, flavorful punch and takes up almost your entire plate, look no further than this 20oz masterpiece. An abundance of evenly distributed marbling earns our wet-aged, Prime Bone-In Ribeye its “Prime” designation.Learn More
USDA Prime Dry Aged Ribeye
The 21-day dry aging process sharpens the umami flavor of this already savory cut. Adventurous steak lovers will appreciate the almost nutty, unctuous taste of this 16oz USDA Prime Dry Aged Ribeye.Learn More
Certified Angus Beef Ribeye
When you want a classic ribeye experience without the bone, our Certified Angus Beef Ribeye delivers. It’s wet aged and highly marbled, and because it’s boneless it has a slightly more tender bite than our Prime Bone-In Ribeye.Learn More
USDA Prime Tomahawk
Our standout USDA Prime steak. Experience 35oz of head-turning, mouthwatering, deliciously marbled, yet tender long bone-in ribeye that’s ideal for sharing. Our signature Tomahawk steak touts a rich savory flavor that’ll have you craving it for days after you enjoy it — and a plated presentation that’ll make the table next to you say, “I’ll have what they’re having.”Learn More
USDA Prime New York Strip
The USDA Prime New York Strip Steak is cut from the loin primal, the source of many premier cuts including the Filet Mignon. It’s a slightly leaner cut with a telltale strip of marbling along the edge. If you're looking for an elegant steak that’s flavorful, but with slightly less marbling, you’ve arrived.Learn More