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Our meats are selected from only the top tier of Canadian AAA and Prime beef that has been raised without the use of antibiotics or added growth hormones. The Vintage 67 Dry Aged Ribeye is placed in the aging room, where the enzymatic process begins allowing the” Premium beef” to naturally age, for a minimum of 35 days. Once the aging process is complete, our skilled “Artisans” meticulously hand-trim and portion the perfectly aged beef. The end result of such “preparation mystique” is beef that yields an “enhanced and intensified flavor profile”, a rarity in today’s culinary world.

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