Company description
We have an in-house butcher shop that is always kept at 40 degrees. Our master butchers custom cut 28-day wet-aged steaks by hand for cooking in our 1800-degree broiler. Much of our beef comes from Midwestern farms in Michigan and Wisconsin as well as premium Wagyu beef brought in from the Mishima Reserve.
Our raw bar is on display in our glass-enclosed open kitchen. Quality colossal shrimp, Alaskan king crab, Maine
