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Father's Day 2015

What Dad wouldn’t want a dry-aged steak? Dry-aging adds complexity of flavor—savoriness, sweetness, some bitterness to the meat that wasn’t there before. There’s no cooking method that can generate the depth of flavor of a dry-aged piece of meat. Executive Chef Austin Simmons prepped his prime cuts to be aged for 30 days, which will be ready just in time for the Father’s Day on June 21st.

Dad deserves the best steak in town, gives us a call for advanced Father’s Day Reservations at the Bistro today! (281) 203-5641