Artisan Meats, Dry Age, and Custom Cuts
About Garrett Pittler
The Beginning
Garrett Pittler’s love for cooking began as a child, spending time in his mother’s Buffalo, NY kitchen cooking alongside his Greek grandmother. While other children were watching Mr. Rogers, he was infatuated by Martin Yan and Justin Wilson’s cooking shows. At the age of eighteen, knowing his calling was to become a professional chef, Garrett left home to pursue a degree at Baltimore International College of Culinary Arts. In 1999, Garrett graduated and started his career with McCormick & Schmick's Seafood under Executive Chef Jerome Dorsch. Chef Dorsch mentored Garrett, helping him to build a strong culinary arts foundation as well as assisting him in perfecting his cooking skills.
Dry Aged
Our Beef is wet age a minimum of 21 days then dry aged 5.
We offer 45 day dry beef and 28 day dry aged pork. If you want longer, we can do it for you!
Sourcing
We source our Beef, Pork, and Poultry from Local Farms as well the highest quality producer to ensure the most premium quality meats for you to server your family and friends.