Dry-aged bone-in strip loin

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"As you enter, you notice a large showcase fridge with a wide variety of meats—everything from Wagyu, prime, dry-aged, wet-aged, bone-in steaks, and Heritage pork. This is all centered by two wood burning grills and rotisserie, two wood-burning ovens and Josper charcoal grills where most of the vegetables are prepared. Jose Andres likes to call this his “fire stage.” Any of the proteins coming off this “fire stage” taste pretty amazing, though my favorite is the dry-aged, bone-in strip loin."

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