About our Meat
Enjoy aging, dry aging. We serve the best dry aged meat dishes. The meat is selected by our chef. Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. We selected a few special pieces for our dry aged meat menu. Taste our entrecote or rib eye or choose to share our côte de boeuf or tomahawk.
About our Chef
Meet our chef and the king of the grill; Vincent. This summer we started working with Vincent. This special collaboration was the start of our renewed concept. With years of experience, Vincent knows how to roll. In his past he worked on several new concepts. Lex’s experience and attention to every detail has resulted in our amazing menu. Vincent and his team are not afraid to turn up the heat!