Most locations offer an 14-ounce dry-aged rib-eye, while some also offer a 36-ounce dry-aged porterhouse steak intended for multiple diners. As a rule, the chain ages its beef from 23 to 28 days.

The Black Angus beef from Niman Ranch and wagyu steaks from the Beeman Family Ranch are all-natural. The 24-ounce bone-in strip ($120) and bone-in rib-eye ($130) are dry aged for 32 days.

WASHINGTON--Dry-aged rib eye steak, cherry blossoms and the music of Paul Simon are on tap for more than 200 guests who are expected to attend a swanky White House state dinner on Wednesday to ...