From the very first dry aged steak that we cast-iron seared up here at The Square, we were in love.  Owner & unapologetic meat lover Phillip started researching beyond the traditional dry aged steak... what else is delicious dry aged? Burgers, it turns out!  
We started with a black angus chuck roast, then carefully dry-aged the meat for 21 days, carving them down, and then grinding the beef in-house, adding in some local ribeye to further deepen the flavor. 
And so, we are proud to introduce the incredibly flavorful, tender, and painstakingly crafted Dry Aged Burger! Available for a limited time only here at The Square!