Meat 101: A Well Aged Ribeye or New York
Take advantage of this opportunity to learn your meat from Executive Chef Megan Logan at one of the exclusive restaurants that dry ages our own steaks in-house for the fullest flavor. Taste the difference between a variety of cuts and aging techniques while enjoying wine paired specifically for each flavor profile.
Learn the difference between a dry aged Ribeye verses dry aged New York.
Price includes food and alcohol pairings; tax and gratuity additional. Menu subject to change.
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330 S. Hope St.
Los Angeles, CA 90071
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