The Experience
Morethan the cut.
The case is the conversation. Most of what we do — the cutting, the sourcing, the calls back, the cellar work — never makes it to a label.
Boneless ribeye, trimmed to spec
N° 01
Custom cuts
Cutto order.
Strips trimmed, chops portioned, racks Frenched — the way you'd want it brought to your kitchen. Nothing on display is finished; the case is the conversation.
Long-bone ribeye, day 35 in the cellar
N° 02
Dry-age cellar
Dry aging,in-house.
Whole loins held in our cellar, hung 28 to 60 days. We tell you exactly how long, exactly when it went in, exactly what it tastes like now.
A5 Wagyu, Niigata bloodline
N° 03
Sourcing
Premiumsourcing.
USDA Prime, A5 Japanese Wagyu, Allen Brothers Angus, Duroc pork, heritage poultry, head-on seafood. Names we choose because we know them.
A note from the counter
Call ahead. We'll have the order wrapped and waiting with your name on it.
Filet mignon, hand-trimmed
N° 04
Personal recommendation
Personalrecommendation.
Tell us the table, the technique, the wine. We'll suggest the cut and the weight. Call ahead and the order is wrapped and waiting.
Holiday gift box, wrapped at the counter
N° 05
Special orders
Specialorders.
Suckling pig. Crown roasts. Whole rack tomahawks for ten. Holiday standing orders. We need 48 hours; we deliver to the standard.
More than the cut — the conversation that gets it right.
Place an order
Call the counter.
Faster than email. We'll wrap, weigh, and have the order on the block with your name on it.