RESERVATIONS OPEN TO THE PUBLIC IN:
Win a VIP table for you and 5 friends.
10 COURSES. 1 WILD NIGHT.
A 10 course, nose-to-tail dining event, featuring cuts from the whole cow and beverage pairings to match.
;)
Win a VIP table for you and 5 friends.
A 10 course, nose-to-tail dining event, featuring cuts from the whole cow and beverage pairings to match.
This is a one-night-only epicurean experience, where the sustainable becomes the exceptional. A 10-course tasting menu of innovatively prepared cuts with drink pairings to match, for a night like no other. We embrace the age-old philosophy of wasting nothing and celebrating everything, and will guide you on this unparalleled journey from farm-to-filet. Take a look at the full menu below.
We are so excited to share The Whole Cow with you, and the entire Smith & Wollensky team looks forward to welcoming you.
VP of Culinary Development
National Executive Chef
Our goal is to push your boundaries beyond the ordinary, and expose you to flavors you may never have experienced. By embracing the many cuts of meat that the cow can offer, we will bring your taste buds on an unparalleled journey.
The Rib Eye is king, but it’s only the beginning. Experience The Whole Cow at Smith & Wollensky.
One of our essential values is husbandry – the careful management and conservation of resources. For Smith & Wollensky, this means a universal respect for our supply chain.
Through our collaboration with family-owned and operated Double R Ranch and Snake River Farms, we’re able to deliver the highest quality of USDA Prime and Wagyu Beef available. TLC isn’t just an expression – it’s something you can taste.
We don’t believe in shortcuts. Perfection is attained through hard work, patience, and loyalty to the process, which is why we dry-age our USDA Prime steaks in-house for 28 days as standard.
The cuts we are offering for The Whole Cow event are unique, requiring that we adapt our cooking methods to properly develop their flavors. For this reason, preparations will begin over a week in advance.
Finding new and innovative ways to serve all parts of the animal is a creative challenge that Corporate Executive Chef Matt King relishes. As he puts it himself:
“An event like this allows me to venture outside the traditional steakhouse fare and bring our guests further into a beef eating experience – beyond the ribeye or filet that they are familiar with.”
A premium drink pairing is essential to the true steakhouse experience. The perfect beverage will expose a hidden anatomy of flavors in the steak – a beautiful profile of sweet and savory, juicy and dry.
Alongside our exquisite beef courses we’ll be offering a selection of complementary drink pairings, for a truly unparalleled experience.
From course to course, we’ll be right alongside you to share our process. At S&W, our employees are our family, and they’ll be guiding you on this farm-to-filet journey at every step.
Knowledge is fantastic, but S&W employees aren’t just knowledgeable, they’re experts – with a love for their craft, and a passion for hospitality.
