Where to Eat Steak in San Diego
"Lou & Mickey’s has added a state-of-the-art dry-aging room to allow it to dry-age its primals on-site. The Gaslamp steakhouse is now aging cuts onsite for 30, 45 and 60 days in its pink Himalayan salt block-lined, temperature controlled room. The meat is also now butchered daily on premises, with three butchers employed at the restaurant to do so. The steaks are from Double R Ranch, located in the Okanogan region of Washington State." - Jackie Bryant
Eater
