Wood-grilled. Truffle butter. Always.
Charred. Bleu. Pickled red onion.
Brioche. Bourbon maple. Caramel crust.
Cadillac Jo's is a love letter to mid-century America — when cars had fins, steaks came on the bone, and dinner was an event worth dressing for.
We dry-age our beef in-house for 28 days minimum, source from family ranches, and cook everything over hardwood. Pull up a leather booth. Order the ribeye. Stay for one more bourbon.
Every steak rests in our in-house dry-age room for at least four weeks. The result is the kind of beef you can't get anywhere else in town — concentrated, nutty, unmistakable.
See the CutsLeather booths. Low light. Vinyl on the turntable. The kind of room where you stay for one more round.
Booths fill fast on weekends. Reserve below or give us a ring — we'll save you the best seat in the house.
