Aged in the dark
In-house dry aging
We age whole primals in our cellar, a cold, still room you can see from the floor, for 40 to 50 days. The fat breaks down. The water leaves. What's left is deeper, nuttier, a little funky the way good cheese is funky. That's dry-aging, and we do it ourselves.
We name the farm
Our beef comes from a short list of Midwest farms that raise cattle slow. We name them on the menu. If we can't tell you where a cut came from, we don't serve it.
"Everything you taste began weeks ago, in the dark."
Wood and coal, never gas
Everything finishes over open flame.
The char isn't a garnish.
It's the point.
We built Cinder where Detroit is going
Corktown, near Michigan Central. The room is dark on purpose.
Come see what the fire does to a 50-day cut.