"Chef John Tesar’s meat temple at The Highland has racked up accolades and inspired a cookbook. The steaks here are aged in a special $50,000 dry aging chamber for up to 240 days, adding an intense funk and richness. Knife’s “new-school” cuts like skirt steak flat iron are just as good as the pricier hunks of beef on offer for those balling on a budget." - Courtney E. Smith, Amy McCarthy
