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Dry Aging

Our dry-aged meats are aged for 30, 45, 60, 90 and 120 days in a temperature / humidity-controlled room, lined with pink Himalayan salt bricks.

The result? Steaks with extraordinarily bold flavors and buttery textures. Check out the aging process in this video.

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Let's work together to craft a custom experience!
For more information, please contact:
Trina Walkama| | 949.208.7061

Join Our Team!

We are growing, and we're actively looking for passionate and talented new Chefs, Managers, and Crewmembers.

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