Each one is outstanding in its own way

CHOOSING THE RIGHT STEAK IS AN ART FORM—a balance of personal preference and understanding each cut’s unique characteristics. Every steak tells a story through its texture, marbling, and flavor profile. Whether you’re celebrating a special occasion or simply treating yourself to an exceptional meal, understanding what makes each cut distinctive transforms your dining experience.

1. YOUR PREFERENCES: Do you favor melt-in-your-mouth tenderness or bold, robust flavor? Are you drawn to the ritual of enjoying a bone-in cut, or do you prefer the convenience of boneless? Understanding these preferences is the first step to steak perfection.

2. UNDERSTANDING MARBLING: The white streaks of fat throughout the meat aren’t just
   beautiful – they’re the secret to flavor and juiciness. More marbling means richer taste and a more luxurious eating experience.

The crown jewel of tenderness • House Favorite

CUT FROM A MUSCLE RARELY USED, the filet mignon represents the pinnacle of buttery tenderness. This lean, elegant cut melts on your tongue with subtle, refined flavor. Perfect for those who prize texture above all else, our filet mignon is our most beloved selection and for good reason.

BEST FOR: First-time steak diners, special celebrations, those who prefer mild flavor with supreme tenderness

Two steaks in one masterpiece • Recommended

NAMED FOR ITS DISTINCTIVE T-SHAPED BONE, this cut reveals the secret of contrast: the tenderness of filet mignon on one side and the robust flavor of New York strip on the other. Cut from the center section of the short loin, each T-bone tells a story of balance. The bone itself adds depth of flavor during cooking, making every bite a complex experience.

BEST FOR: Adventurous diners who want variety in a single cut, bone-in steak enthusiasts

The king of steaks with a storied past

BORN IN THE TAVERNS OF 1814 NEW YORK, the Porterhouse tells America’s steakhouse story. Tavern keeper Martin Morrison first served this magnificent cut, essentially a larger T-bone with a more generous portion of tenderloin. The Porterhouse reveals the drama of contrast—buttery filet meets flavorful strip in dining theater at its finest.

BEST FOR: Big appetites, sharing between two people, those who appreciate culinary history

Marbling perfection

CUT FROM THE RIB SECTION’S CENTER, the rib eye reveals the secret of exceptional marbling. Generous fat distribution creates an incredibly juicy, flavorful experience with each bite delivering rich, beefy intensity. The fine grain and abundant marbling make this cut virtually foolproof for achieving steakhouse-quality results.

BEST FOR: Flavor enthusiasts, those who love rich, juicy steaks, confident home cooks

Delmonico’s legacy lives on

BORN IN 1840s MANHATTAN AT DELMONICO’S RESTAURANT, this cut transforms the exceptional rib eye into something transcendent. The bone reveals its secret—conducting heat during cooking for even temperature distribution while infusing additional flavor compounds. The result is a rib eye with extraordinary depth and character.

BEST FOR: Traditionalists, bone-in steak devotees, those seeking maximum flavor impact

 The Sunday roast elevated • Signature Selection

THIS REGAL CUT FROM THE PRIZED RIB SECTION tells the story of old-world elegance and craftsmanship. Slow-roasted to develop a perfect crust while maintaining a tender, rosy interior, it embodies tradition served with rich au jus and our house-made horseradish—the perfect sharp counterpoint to the beef’s richness.

BEST FOR: Traditional dining experiences, those who appreciate classic preparation methods, Sunday dinner elevated

Exceptional value meets outstanding flavor

THE TOP SIRLOIN REVEALS A SECRET: accessible price doesn’t mean compromise. Cut from the rear of the short loin, this boneless steak delivers remarkable flavor and satisfying texture. Its balanced profile makes it versatile enough to pair beautifully with bold seasonings and sauces—perfect for discovering your steak preferences.

BEST FOR: Regular steak lovers, those seeking great value, weeknight dining elevated

The steakhouse standard

CUT FROM THE SHORT LOIN’S MOST PRIZED SECTION, the New York strip tells America’s steakhouse story. With moderate marbling and firm texture, it embodies the tradition that built our steakhouse culture—bold, straightforward, and utterly satisfying. This is the steak that reveals what robust beef flavor truly means.

BEST FOR: Steak purists, business dinners, lovers of classic American steakhouse culture

Every steak we serve is hand-selected for quality and flavor, prepared with the care and expertise our kitchen has honed over generations. We look forward to serving you your favorite steak cooked the way you like it.