THE CHOPHOUSE STANDARD

Dry-Aging, Hardwood Char & Cellar Pacing

We dry-age our beef in-house for a minimum of 45 days before searing over screaming-hot hardwood broilers.

AGING LOCKER

45-Day Himalayan Salt Dry-Aging

Sub-zero humidity rooms lined with pink salt bricks evaporate moisture by 18%, intensifying deep nutty beef sugars.

Our in-house butchers remove the outer pellicle rind daily, hand-portioning cuts with precision marbling inspection.

Certified USDA Prime & A5 WagyuTop 2% of graded beef with authenticated origins
In-House 45-Day Dry AgingTemperature, humidity & salt brick monitored lockers
The Prime Reserve Steakhouse
The Prime Reserve Steakhouse Culinary Mastery
INFRARED SEAR

850°C Screaming-Hot Hardwood Broiler

Every service begins with rigorous preparation and dedication to authentic recipes:

  • 45-Day Himalayan Salt Dry-Aging: Sub-zero humidity rooms lined with pink salt bricks evaporate moisture by 18%, intensifying deep nutty beef sugars.
  • Artisanal Hand-Trim & Bone-In Carving: Our in-house butchers remove the outer pellicle rind daily, hand-portioning cuts with precision marbling inspection.
  • 850°C Screaming-Hot Hardwood Broiler: Flash-broiled to caramelize a crunchy Maillard crust while locking in juices to your exact specified internal temperature.
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