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2013_uncle_jacks_meat123.jpgUncle Jack's Steakhouse has a purchaser who goes to Weichsel Beef Company, one of the Meatpacking District's last beef purveyors, to pick out the meat for the restaurant. Each location also dry-ages the steaks on-site. Nick Solares takes a close look at the old-school practices of the steakhouse mini-chain. [SENY]