Dallas Chop House dinner next week to feature 30-day, 60-day & 105-day dry-aged beef

If you’ve ever wondered if dry-aging beef in a locker lined with Himalayan pink sea salt makes a difference, Dallas Chop House, in downtown Dallas, has the answer.

DCH chef Richard Triptow is hosting a steak dinner on Wednesday, November 16, where he’ll  serve three different long-aged steaks from his sea salt lair paired with wines and sides, all for $50++. On the menu:

  • 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

You’ll need a reservation for the dinner, which begins at 6:30 pm, so head here.

photo: Dallas Chop House