Very pleased with our meal at Stripsteak. Mom, dad, and I went here for our last night meal and were glad we did. The waitress was very bubbly and cheerful with a good attit...
being a lover of prime dry age beef and always looking for a new place to try we went to michael mina's strip steak, i was looking forward to a oustanding prime rib , with there s...
In ShortChef Michael Mina's slow-poach approach seals in the juices on high-end cuts of beef at his sophisticated steakhouse.Theatre-goers and Kobe beef-craving crowd come for StripSteak's one-of-a-kind experience. Mina uses all natural Certified Angus Beef and American Kobe and after "slow poaching" the meat in simmering chambers to enhance the flavor, cooks it over wood-burning grills. The Colorodo Lamb is slow poached in extra-virgin olive oil and rosemary jus for up to 12 hours before it's finished on the grill. House specialties include prime ribs, slow poached for eight hours, and the salt-grilled Maine Lobster.