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Dry Aging

Our dry-aged meats are aged for 30, 45, 60, 90 and 120 days in a temperature / humidity-controlled room, lined with pink Himalayan salt bricks.

The result? Steaks with extraordinarily bold flavors and buttery textures. Check out the aging process in this video.

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Join Our Team

We are growing, and we're actively looking for  passionate and talented new Chefs, Managers, and Crewmembers.

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PRIVATE DINING

Let's work together to craft a custom experience!
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The East Village

This private room is our largest private dining space. The hardwood floors, vintage crystal chandeliers, and black and white photographs, make it a classic backdrop for any type of private event.

50 SEATED | 60 RECEPTION | 40 AV

wine cellar

The Wine Cellar

This private room is a warm and inviting space, ideal for intimate dinner parties, luncheons, meetings and cocktail receptions. It also serves as a working wine cellar with over 1,500 bottles from our award-winning list.

18 SEATED | 25 RECEPTION | 18 AV

The Grand Prix

This private room, named after the famous Long Beach Grand Prix street race, is a working wine cellar filled with varietals from around the world.

30 SEATED | 35 RECEPTION | 30 AV

For more information, please contact:
Amber Woodfin | | 562.216.1517