"The porterhouse is dry-aged in-house, seared under a broiler so hot it creates a dark crust that seals the juices. It arrives in a pool of butter. The NY strip side has more flavor; the filet side more tenderness. You want both. You need both."
— Expert, 97/100 credibilityExpert Reviews
"The porterhouse is dry-aged in-house, seared under a broiler so hot it creates a dark crust that seals the juices. It arrives in a pool of butter. The NY strip side has more flavor; the filet side more tenderness. You want both. You need both."