Anybody been here? I figured if they called it a chop house, then it would be at least 28 day dry aged prime. Their online menu just says "prime," so it may be another Ruth's Chris situation. I haven't asked in a while, but where the hell in Austin can you get dry aged prime? Other cities seem to have it; they even have aging rooms exposed through glass so patrons can see the aging process.
A lot of steakhouses in Austin are getting away with murder (most notably, Sullivan's). Meaningless platitudes like "in house" and "hand cut" i.e. Perry's and Yelp people promoting Bartletts.....even so far as saying "dry aged prime" on yelp when it isn't. Funny that a search for "dry aged prime" austin turns up yelp "reviews" and old Chowhound queries..
Flemings? At least on their website, they offer a dry aged ribeye and NY Strip. I haven't been there. Seems to be the only one I can find.
It isn't that I'm snobbish about it, I just don't like the fact that restaurants are charging exorbitant prices. Hell, my meat man at HEB will hold back the better choice cuts that are really prime quality. I've even scored select grading that is thoroughly marbled and on sale. Anyhow, I'm ranting. Thoughts?