Reverse-Sear Chicken-Fried Steak with Compound Butter
Our Chicken-Fried Steak leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Compound Butter.
Seared Rack of Lamb with Peppercorn Sauce -- weeknight-fast but never a compromise.
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Our Chicken-Fried Steak leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Compound Butter.
Garlic-Rosemary Steak au Poivre with Compound Butter -- bright with acid and fresh herbs.
A Bone-In Prime Rib, built on a slow, honest base, and served over Mashed Potatoes.
Our Flat Iron Steak leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Peppercorn Sauce.