Selections include ribeye and strip loin aged in-house for 30 to 120 days in a Himalayan salt-lined room, developing deep nutty flavors. The aging tenderizes the meat while concentrating its essence, resulting in a caramelized crust over juicy meat. Steaks arrive simply plated to highlight the marbling and sear marks, often paired with classic sides. The visible aging process reassures diners of the quality behind each bite.