Back near the beginning of December, we took in a delivery of our last treasured Magruder animal of the season. We won’t get more until this summer. But we DO have a New York strip that’s been hanging out (literally) in the meat locker for about 50 days.

The long, slow aging process gives the meat great flavor and tender texture, and the genetics of Mac’s animals are superb. Chef Jonah will be cooking them on the grill for a stand-out entree on Saturday evening.

We only have a limited amount of beef, so we recommend coming in early on Saturday to ensure that you’ll get to try this fantastic cut of meat. We’ll also have our great Piedmont beef rib eye on the menu, so if you miss the NY strip, you won’t suffer.

Call 510-547-5356 or reserve online