We recently had our friends at the Coloradoan pay us a visit to check out our dry-aged meat program.  As an Italian steakhouse, we take pride in the process and patience our chefs have when it comes to creating quality meat and meals for our beloved guests.

Here at RARE, we dry-age beef and pork cuts in a custom-built cooler that’s displayed at the center of our restaurant for all guests to see the time and care that goes into the process.  The cooler’s temperature is set at about 40 degree fahrenheit, with 83 percent humidity, and is constantly circulating air.  This process makes the meat taste richer – a more intense beef taste – and tender.  Our chefs only add a bit of olive oil, salt and pepper to the meat before cooking and serving.

With the simplest of ingredients, we aim to offer the best steaks in town. Click here to read the full article.

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