Featuring Luxury Cuts of Beef
Bacchus – A Bartolotta Restaurant is hosting its sixth annual High Steaks Dinner on Friday, February 23 where Corporate Executive Chef Aaron Bickham and Chef de Cuisine Brent Davis of Bacchus – A Bartolotta Restaurant have created a custom experience featuring luxury cuts of beef. They have partnered with Wes Zimmerman Certified Angus Beef ® Executive Account Manager to create a full head-to-tail menu highlighting 100% naturally raised dry-aged beef.
The Certified Angus Beef ® brand is the original premium beef brand, founded in the 1970s in Ohio, and is rancher-created, rancher-owned, and rancher-run. Their position is unique, and their mission is simple: to support farmers and ranchers in rural communities through a premium beef brand that provides consumers with consistent quality Angus beef.
Join us for an evening celebrating dry-aged beef, outstanding service, great wine, and exemplary cuisine only Bacchus – A Bartolotta Restaurant can provide.
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