The dry-aging of prime beef is a time-honored tradition, today found only in the most exclusive restaurants and butchers, that allows the beef to age under tightly controlled conditions to produce an extremely tender and flavorful taste experience like no other. The Barton Hill Hotel is proud to bring this tradition to the Niagara Region with our very own in-house dry-aging program. Our brigade of Chefs hand select only the finest cuts of Prime USDA grade beef for all of our dry-aged products, which gives the beef its subtle balance of delicacy and flavor, prized by connoisseurs the world over.

Our dry-aged beef is stored in our custom-designed dry-aged cooler where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation, and humidity. Over time, as the beef ages inside the cooler, the beef's enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and care we put into aging our beef ensures superlative flavor and maximum tenderness. Mellow and intense, our dry-aged beef delivers a distinctive, memorable taste with a buttery, tender texture.

Because of the special attention and preparation required for all of our dry-aged beef dishes, availability of certain selections may vary. It is highly recommended that reservations be made at least 24-hours in advance if you wish to experience this unique culinary delight.

52 Day Dry-Aged Beef

Eight Ounce Filet - $64

Beef Tartare with Quail Eggs and Accoutrements - $55

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34 Day Dry Aged Beef

Ten Ounce Ribeye - $55

Eight Ounce Filet - $45

Eight Ounce Striploin - $40

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28 Day Dry Aged Beef

Ten Ounce Ribeye - $45

Eight Ounce Filet - $35

Eight Ounce Striploin - $30

To complete your culinary experience, allow our Sommelier to recommend the perfect companion from our extensive wine list or collection of fine single malt Scotch whisky.