Luigi & Sons’ in-house dry aged program introduces a new layer of complexity to our cuts of meat that will impress any palate. Dry ageing elevates the tenderness while highlighting the unique flavour profile from our thoughtfully selected farms. Our experienced team recommends dry ageing for a minumum of 30-60 days.
CURRENTLY AGING
Blue Dot
Prince Edward Island
Double R Ranch
Washington
Brant Lake Wagyu
Alberta
OPENING HOURS
tues - sun | 11 am - 7 pm