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Cooper’s Meat Market

Jonathan Zizzo

Cooper’s Meat Market

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The airy shop features a glassed-in demonstration room for front-row views of what they’re cutting for you, as well as the slabs they dry-age selectively for up to 90 days. The location also allows for sit-down dining. Michael Johnson and partner Victoria Berezina hired executive chef Kenny Mills, with a résumé that includes The Capital Grille and Dallas Chop House, to offer a steakhouse menu. They also have a dessert chef. If you prefer takeout, a refrigerated case holds steakhouse sides such as green beans with bacon and steamed artichokes with ranch dressing to supplement your steaks and chops.

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