The restaurant only uses USDA Prime Grade Black Angus beef, all dry-aged on site in a proprietary designed aging room for 28 days.

Dry aging is known as a process where meat goes through a natural stage of tenderising itself to reach the perfect texture and flavour. Dry aged meat are much more tender (enzymes working away collagen which causes meat to toughen while cooking). They also result in a more concentrated and intense flavor due to water evaporation during the aging process. Over time, dry-aging develops a mix of sweet, salty, savory, and nutty aromas, much like fine cheese. In general, dry aging produces a wide range of flavors depending on the duration of the aging process.

Steak was served in a hot plate where you could still hear the sizzling sounds when it was brought to the table. We were introduced that there were two cuts on each side of the T-bone – the Sirloin and the Filet Mignon. Both cuts had the perfect medium rare pink and retained its moisture. The Filet mignon was a fattier cut with more marbling. Both cuts had very robust, nutty, buttery and complex flavors. With flavor profiles of such depth and complexity, and that melt in your mouth texture, the entire experience felt like a gastronomic adventure that leaves nothing to be desired.

For the sides, we ordered the sautéed peas and onions [$18] as well as the sautéed mushrooms [$18]. Love the peas as a side option. Found the mushroom slightly greasy. Creamed spinach seemed like a popular option, will definitely try that next time! Can imagine how it will complement the meat so perfectly! They also have lobster Mac and cheese as a side for $25.