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John Thomas is a man and a myth who was born before the turn of the century and lived a stone’s throw away from this restaurant. There is a picture of him in our foyer, astride his 1919 Harley Davison. He was the kind of man who helped his neighbor put the roof on his barn, respected his elders, and didn’t “cuss” in front of women or children. He met his bride-to-be at a Sunday afternoon Strawberry Festival, took pride in his work, played poker at the firehouse once a month, grew his own vegetables, kept a few chickens, enjoyed an occasional glass of Irish Whiskey “neat,” and loved a good thick, juicy steak. He strived to be the “best” at whatever he did.
Those of us who serve you at the John Thomas Steakhouse also want to be the best. That is the reason we “dry age” our extra-extra quality beef. Most places say that their beef is aged when it is one or two weeks old. We’ve found that super quality beef continues to improve for four, five, six weeks. Like great wines that improve over time, great beef gets sweeter, more tender, and acquires a taste that cannot be duplicated, except with proper age. Our kind of beef is extremely expensive. We pay more in the beginning, it loses twenty percent of its weight in the aging cooler, and then we have to trim it. And the meat, meanwhile, demands special care; each piece must be stored in specially refrigerated meat coolers that maintain specific humidity, temperature, and air circulation.
We promise to prepare your steak to perfection. If it is not done exactly as ordered, we will immediately replace it. We want you to leave our table with a smile.
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