Jacobs & Co. Steakhouse

Dry-aged prime steaks

The house's core: cuts aged in-house and displayed openly, with a pronounced minerality and a dark, crackled crust that forms at high heat — this is what you come for

Bone-in ribeye

A signature format — the marbling in a properly aged bone-in rib carries the char without losing the fat structure; reliably one of the kitchen's strongest executions

Wagyu selections

Premium-tier Japanese or Australian wagyu offered as a step above the house program — intensely fatty, best ordered as a supplement or half-portion alongside a leaner cut

Beef tartare

A clean, classical preparation — hand-cut rather than ground, properly seasoned, and calibrated to prime rather than pedestrian beef; a worthwhile opener that sets the house's ingredient standard

Creamed spinach

The canonical steakhouse side, done without shortcuts — rich, slightly gratin-finished, and substantial enough to justify its real estate on the table

Truffle fries

A crowd-pleasing side that works better here than at most places — the fat quality in the fry is better than typical; don't over-order sides or they'll crowd the main event