BE.STEAK.A

Dry-Aged Ribeye

The marquee cut — aged in-house for concentrated beefy depth, with a crust sear that gives way to a supple, well-marbled interior

Filet Mignon

Buttery-tender center-cut filet that appeals to diners who want refinement over funk — a reliable benchmark for the kitchen's fire control

Bone-In New York Strip

The stripped-down purist's order — clean beefy flavor with the bone adding just enough funk to keep it interesting

Truffle Fries

A reliable side that earns its place — crispy, well-seasoned, and fragrant enough to justify the upcharge

Creamed Spinach

The steakhouse classic, executed cleanly — rich without being gluey, a proper foil to the richness of the beef