Since 1884
THE MENU
The fire that chose us
AI-Sourced · Precision-Aged · Fire-Finished
The Origin
Before the flame, there was only meat. Protein. Fuel. Then someone learned that fire doesn't just cook—it transforms. The sear that locks in a century of craft. The ember glow that turns marbling into memory. At Bottega, we don't fight the fire. We follow it.
Every cut is hand-selected by AI-guided precision. Aged in Himalayan salt at 34°F until collagen surrenders to gelatin. Finished over oak until the crust shatters like prairie earth. The fire chose us. We just make sure it was worth its time.
From the Fire
aged over 35 days · hand-cut · oak-grilled
32 oz bone-in. Dry-aged 45 days. Charred over oak until the crust shatters like prairie earth.
“For two, if you're willing to share.”
22 oz bone-in. Marbled like a river. Finished in brown butter with smoked sea salt and thyme.
“The one that made the herd proud.”
8 oz Japanese A5. Seared in cast iron. Butter-basted with rosemary from the ranch.
“Melt. That's the whole idea.”
14 oz pepper-crusted. Charred and sliced against the grain. Served with bone marrow butter.
“The no-nonsense cut for the no-nonsense soul.”
8 oz center-cut. Wrapped in bacon. Truffle jus. Lean, precise, unforgettable.
“Lean. Precise. Unforgettable.”
20 oz primal cut. Salt, fire, nothing else. The meat speaks for itself.
“Let the meat speak.”
40 oz French-trimmed. A spectacle on the table and a taste of the open range.
“Bring your appetite. And your camera.”
24 oz dry-aged ribeye capped with seared foie gras, drizzled in aged balsamic and truffle jus.
“When only the best will do.”The Craft
Every cut tells a story. Here's how we write it.
Intramuscular fat creates the buttery texture and rich flavor that defines premium beef.
Himalayan salt room at 34°F. Enzymatic breakdown converts collagen to gelatin.
Cold fridge to cast iron sear to resting carry-over. The 8°F climb is where magic happens.
Your Table Awaits
AI-sourced · Precision-aged · Fire-finished