A modern American steakhouse with an Asian accent, serving dry-aged, thick-cut steaks seasoned using David Burke’s US Patented Himalayan dry aging process.
I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
