All of chef-owner Nikolla Vulaj’s USDA CAB Prime, butchered-in-house cuts go into a 400 sq. ft. on-site aging room (time improves the flavor). The six-week-aged, 42-oz porterhouse for two is lightly salted (“We don’t want to camouflage the beef flavor with pepper, butter, or oil,” says Vulaj), grilled, and then served sizzling with both the richly flavored strip and tender filet cut clean from the bone for easy access.
