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I still age meat. I still do all of my cutting here. The people that came here initially that loved the steakhouse concept know they can come here and still get it. If someone sends word to the kitchen, ‘Hey, does chef have any porterhouse?’ I’ll go down to the bandsaw and I’ll cut steaks for them. Kansas City’s, T-bones, anything they want. We are here to please. It is the service industry. We are here for the customer. That’s where my heart is.”