One of the greatest parts of what we have become, is the guest interaction each evening during dinner. We only take one reservation per night, which allows us to truly treat each group as our only guests (cuz they are) and gives our guests the ability to make the evening whatever they want it to be. A 7 course wine paired dinner, a birthday party, dinner club, bachelor/bachelorette party, poker night – the sky’s the limit. The BYOB aspect of the dinner can take any direction you would like – Champagne, to a strong Cab, to good old-fashioned Moonshine. We can be as interactive or as invisible as you would prefer – come in the kitchen, make it a cooking lesson, host a business dinner – we just want to cook and show you how easy it is to replicate a great meal at home – if you start with the right product (that would be our product, hint). So give us a call, or come in to the store and we’ll help you build your private menu and reserve your night!
Posts from the ‘Rare Cuts Company Information’ Category
Seems like we’ve been working on our mind-blowing, change the world, new website for 10 years now (it’s actually been about 7 months), but the time has come to either s…, or get off the pot. We are happy to launch http://www.rarecuts.com TODAY. It’s been our goal from the beginning to build a resource site as much as an e-commerce engine. I’d be lying if I said we are not planning to gain business through this site, certainly we hope to grow and continue our path to awesomeness. But we really wanted our website to give our customers the tools and resources that would lower the intimidation factor that tends to go along with “gourmet foods”. (but if you just want to buy hundreds of dollars worth of great steaks, we’re ok with that too – hint, hint)
The same premise that we built Rare Cuts around is (and will always remain) present – if we have a great product, price it fairly, treat every customer like he/she is our only one – and TELL THE WHOLE TRUTH about who we are and what we do… everything else will take care of itself. I’m certainly not writing this from an ivory tower (that’s just funny to me) because the trenches is where any respectable meat man belongs, but I’m pretty proud of how our very small staff and talented partners have worked tirelessly to launch a first class site (maybe I’m biased, but it’s pretty cool). From the recipes, to the simple cooking and product videos, to the products themselves – everything on this site has been well-planned and thought out (and there’s probably still errors and links we will have to fix – but we’re in the meat business, not publishing).
So dig in, snoop around and tell EVERYONE you know that Rare Cuts is the best thing to hit the meat business since George Grant imported the first four black Angus bulls into the U.S. on May 17, 1873.
Enjoy the weekend,