When Ruffino’s corporate chef Jeremy Langlois starts using words like “funk” and “bark” to describe the cut of meat he’s about to serve, you might take pause.
But sink your teeth into a tender cut of prime beef that’s been dry-aging in-house for up to 50 days, and it suddenly all makes sense.
That funky bark, or crust, he carves off the aged meat before grilling it gives the cut a rich, dense flavor hard to come by—and it comes by way of a custom salt wall built inside the meat cooler in the restaurant’s kitchen.