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Managing Partner David Flom talks about his inspiration to create this famed Steakhouse.

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“We wanted to put things on the menu that maybe were non traditional steakhouse items that created a contemporary feeling as well. The other thing that we like to do is have a wine list that has real significance to it. So, we have over 700 different selections.

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The restaurant is named after my favorite steak, which is a bone-in ribeye. We dry age and butcher here in house, we butcher everyday, so it’s as fresh as can be. So the moisture stays in the steak until the very end.”

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