Some people ask me why my Ribeye steaks are what they are... well it all begins w/the steak being  ALWAYS FRESH & NEVER FROZEN... (I hand cut all my steaks, chops, etc) + the fact that its a USDA PRIME cut of beef, basically the best hands down for quality. (The only c...

Just a few prime ribs rubbed with lots of love for tonights function!!

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Executive Chef 
Brian Nadeau 
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