Dor-blue

This is a premium steak that is cut from a shortline cut located in the lumbar part of the bull.  New York thanks to the bone has a wonderful aroma and juiciness. And also thanks to the dry age edurance, the beef taste becomes more pronounced and the texture softer.

Entrecôte is the French word for a beef steak cut from between ribs. This steak is a type like a Rib eye but wet-aged get another texture and taste for this steak.

This is the most tender meat of very young veal that can be tasted in our restaurant.

We use 50% fresh beef and 50% aged lean beef to prepare the minced meat.

Thanks to the cheese, the chops are extremely juicy and fragrant.