Cab & Slab
Each month, we’re pleased to offer an exceptional cut of steak paired with a high caliber wine usually reserved for a by-the-bottle order only. Continue to visit our website as menus change monthly.
We source the best steaks money can buy, and they’re worth every penny. There are many factors we consider when choosing our steaks, like the cut, the type of feed the animal ate, and even the breed of cow itself. USDA grading is extremely important, as is the aging process. If you’ve ever wondered why a ribeye steak or porterhouse was so expensive, you probably assumed it was because the more desirable cuts of meat naturally cost more. And that’s true. If people stopped buying filet mignon tomorrow, the price would come down. But it also has to do with to the relative abundance or scarcity of one piece of meat versus another. High-end steak cuts like the ribeye, strip loin, tenderloin, and porterhouse come from high up on the animal, from muscles that don’t get much exercise, which is why they’re so tender. These cuts make up just 8 percent of the animal. On top of that, only about 2 percent of all beef graded by the USDA qualifies for Prime distinction. We hope that you consider Cab & Slab your once-in-a-while indulgence; a chance to enjoy a special (and large) cut of the highest quality beef around.
An extraordinary steak deserves a mighty red wine.
The king of red wines, Cabernet Sauvignon, is our favorite pairing with steak. A robust, marbled steak calls for a full-bodied wine with substantial tannic structure and a balance of savory and fruity flavors. The tannins in red wine create an astringent feeling in your mouth and are softened into submission by the rich, marbled, succulent fat of the beef. Because these taste sensations are opposites, they are constantly working to reduce the opposing sensation during the course of a meal, causing the combination of wine and steak to taste intensely better than if you consumed one on its own.
The Cabernet Sauvignons offered on our Cab & Slab menu are from top producers around the world, with the majority of the selections from California. Napa Cabernets are fruit-forward and heady, and are a perfect complement to the powerful flavor of our specially selected steaks.
The Coravin makes high caliber wines accessible by the glass.
The Coravin system allows us to pour from a bottle without pulling the cork. Coravin’s proprietary technology protects the wine from oxidation by leaving the cork in place while the wine flows. A long, thin, hollow needle is inserted through the foil and cork into the bottle and argon (an odorless, tasteless, harmless inert gas) is pumped through the needle, creating pressure within the bottle that pushes wine back out through the needle. When the desired amount is poured, the needle is withdrawn, leaving the argon in place of the wine which prevents oxidation, and the cork reseals itself. The Coravin allows us to pour our finest Cabernet by the glass for Cab & Slab and feel confident that the wine is protected until the next glass is poured.