The Rib
OUR CHEF CONSTANTLY SEEKS OUT THE FINEST BEEF RIBS, AND BRANDS THEM FOR OUR OWN REFRIGERATORS. HE JUDGES FOR QUALITY, FOR PERFECTION IN FIRMNESS, TEXTURE, COLOR, AND FOR THE PRESENCE OF MARBLING IN THE LEAN RED MEAT.
The Aging
OUR TIMIMG IS PRECISE. THE METHOD IS TESTED, AND THE RESULT IS THE ULTIMATE FLAVOR AND TENDERNESS. METICULOUSLY PREPARED MEAT IS AGED FOR 21 DAYS, MAKING IT ESPECIALLY TENDER, JUICY AND FLAVORFUL.
The Carving
THE CARVING MUST BE DEFT, AND “SHORT THE TIME FROM CART TO PLATE”. OUR ROASTS ARE CARVED TO YOUR INDIVIDUAL ORDER AND IN YOUR VIEW. FROM OUR SPECIALLY BUILT CARTS, AND SERVED PIPING HOT.
The Roast
PRODUCING ROAST OF BEEF TO SATISFY DISCRIMINATING TASTES IS TRULY AN ART. WE USE AN OLD ENGLISH FORMULA OF BLANKETING THE RIB IN COARSE ROCK SALT. THIS INSURES THAT THE JOINT COMES FROM OUR OVENS WITH ALL OF ITS FRAGRANT NATURAL ESSENCES SEALED IN.
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