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Dry-Aged Day at Eataly Chicago

Dry-Aged Day at Eataly Chicago

Mark your calendar: we're celebrating our annual Dry-Aged Day at Eataly Chicago with 50% off prime, dry-aged cuts and wine pairings on Saturday, June 16. Plan your Father's Day festivities in style, or simply step up your weekend!

50% OFF DRY-AGED STEAK...

For one day only, our butcher counter will offer the following prime dry-aged cuts at 50% off*:

Prime Dry-Aged Tomahawk Ribeye $37.80 $18.90

Prime Dry-Aged New York Strip Steak $38.80 $19.40

Prime Dry-Aged Porterhouse $35.80 $18.90

*Hurry while it lasts – quantity is limited!

ATTENZIONE: You loved our dry-aged steak so much that we've sold out! Please note we source the highest quality meat from small-scale, sustainable farms and therefore quantities are limited. 

Our butchers source all of our prime meat from clean, sustainable farms and ranches where the animals graze daily in open pastures and are humanely handled. We believe that the health of both the animals and the land on which they are raised has a direct impact on the quality and flavor of the meat once it reaches your table, so our meat will never ever have contact with antibiotics, added hormones, or growth-promoting drugs.

AND 50% OFF DRY, AGED RED WINE!

Pick up your choice of cut, then pair it with a bottle of dry, aged red wine from our wine shop! On June 16, get 50% off Masi Amarone della Valpolicella Costasera, an intense ruby red wine from the Nothern region of Veneto. What makes this wine a good match for dry-aged beef? After harvesting, traditional grapes from the Valpolicella Classica area are dried on bamboo racks to concentrate their flavors before pressing, producing the perfect pair for a dry-aged cut.

DRY-AGED DAY (D.A.D) SAGRE

Experience the art of dry-aging with a vertical tasting of prime dry-aged beef from Pat LaFrieda – with wine! – for our first-ever Dry-Aged Day Sagre at Eataly! Sagre, literally meaning "sacred" in Italian, is a celebration of the foods of the earth in recognition of an abundance.

From 10 a.m. to 3 p.m. on Saturday, June 16, join us in our cooking school, La Scuola, for bites of dry-aged beef aged 21 days, 28-35 days, and over 40 days. With your $20 ticket, sip on a glass of perfectly-paired wine as our chefs cook up and offer tastes (one-ounce portions) of the dry-aged beef, cooking tips, and more.

GET YOUR TICKET

WAIT, WHAT IS DRY-AGED STEAK?

Dry aging is the process of allowing large cuts of meat to rest in a controlled, open-air environment for an extended period of time. This allows enzymes in the meat to break down the proteins and concentrate the flavors, resulting in tender meat with a rich and complex flavor that is unique to dry-aged beef.

Because of this, dry-aged beef is best prepared with simple ingredients that highlight the rich and complex flavors.

“I love dry-aged beef best when grilled and seasoned with extra virgin olive oil and sea salt,” Eataly USA Head Butcher Peter Molinari said. “The flavors of the meat are already so profound that that’s really all you need.”

To learn how to grill the perfect steak, check out our guide on Eataly Magazine!

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*While supplies last.