Featuring only the finest Certified Angus Beef Prime on and off the bone, Red’s menu – created by Executive Chef, Peter Vauthy – is a hybrid of classic cuisine and the freshest seasonal ingredients. Everything from the sauces to garnishes are prepared from scratch –sure to convert even the staunchest of vegetarians into ravenous carnivores.
The menu is complimented by a bar boasting a selection of over 500 wines, including its own private blends and handmade signature cocktails. Named “Innovator of the Year” by the National Beef Association, the award winning steakhouse is the premier happy hour locale with the popular seasonal “Wine-Wednesdays” series, providing specially priced bottles of wine. Those seeking a non-traditional event location look no further -- Red’s forward-thinking team specializes in out-of-the-box concepts and versatile spaces, including private dining rooms which promise to set the stage for opulent gatherings of any size.