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.

Some Pertinent Links:

• Facebook event page