Dry Age steak is back where it belongs
April 17, 2014
When we opened over 75 years ago, dry-aging was standard practice for steakhouses. Today, it’s all the rage again, and no one does dry age steak like Moishes.
Check it out: Porter House for 2, Bone in Filet, Rib Steak for 2, and New York Strip Sirloin, dry-aged 45 days and more.
