Andrew Mellman wrote:If you really want dry-aged, I'd strongly urge calling both Ruby's and Le Moo to ask if they dry age! We don't go to steakhouses all that often, and while I know Ruby's WAS dry aged, I can't guarantee that's the practice today (that's what makes it quite expensive, as the weight shrinks as moisture evaporates with dry aging and with trimming any dried out edges); similarly, I just don't know what Le Moo does.
Le Moo does not, apparently, profess to offer either dry or wet-age steaks. They proclaim beef quality rather than aging, per the menu at the link. (Scroll down about a page to find the steak section.)
http://www.lemoorestaurant.com/food-menu