The Monthly Cut Dinner at Dallas Chop House features dry-aged ribeyes.
Dallas Chop HouseThe Monthly Cut Dinner at Dallas Chop House
Listing Details
Guests will taste 3 ribeyes dry-aged in the restaurant's Himalayan Sea Salt meat locker, plus wines pairings. Join Chef Richard Triptow and the Dallas Chop House team up with DRG Concepts Wine & Spirits Director George Calderon for a menu that features:
30 day dry-aged rib eye with grilled asparagus and egg sauce
60 day dry-aged rib eye with rosemary & sage roasted marble potatoes and béarnaise
105 day dry-aged rib eye with wilted greens and blue cheese demi-glace
Expertly paired wines
Surprise dessert
$50 per person; reservations required.
30 day dry-aged rib eye with grilled asparagus and egg sauce
60 day dry-aged rib eye with rosemary & sage roasted marble potatoes and béarnaise
105 day dry-aged rib eye with wilted greens and blue cheese demi-glace
Expertly paired wines
Surprise dessert
$50 per person; reservations required.