Cleaverman Steakhouse

10/06/2026

09/28/2026

The Cleaverman Carpaccio

Thinly sliced Australian Wagyu tenderloin with black truffle aioli, brown butter breadcrumbs, Pecorino, and a lightly dressed frisée salad.

09/15/2026

Escargot, reimagined.

Burgundy escargot is layered with shellfish béchamel, fresh herbs, and white cheddar, then baked until bubbling and finished with golden puff pastry.

A fresh take on a French classic.

09/08/2026

Dry-aged and dressed up.

Chef Jared builds the 8 oz patty with dry-aged chuck roll, ribeye trim, and Wagyu fat, then brushes it with duck fat and seasons it with Cleaverman’s prime rib rub.

It hits the broiler for a smoky crust, then gets stacked on toasted brioche with smoked gouda, roasted garlic aioli, red w**e tomato jam, arugula, and crispy shallots.

Served with a cornichon skewer and seasoned steak fries.

09/01/2026

Tohoku A5, seared tableside.

Chef Porter prepares the 4 oz Wagyu strip loin on a superheated Himalayan salt block with rosemary, thyme, and brown butter tallow.

Served with roasted garlic, charred lemon, and French sea salt.

Only at Cleaverman.

08/29/2026

Settle in for an evening worth savoring.

At Cleaverman, we raise the steaks and the standard. Order the bottle, choose the cut, and let service do the rest.

08/25/2026

Our take on Yorkshire Pudding.

Baked in hot cast iron until puffed and caramelized, then filled with black truffle potato purée and topped with Gruyère and fresh herbs.

A classic English side with steakhouse elegance.

08/05/2026

The sound of a steakhouse doing what it does best.

07/21/2026

Seafood Towers, with Chef Jared.

Available in full and half sizes, the full tower features East and West Coast oysters, Sea of Cortez shrimp, snow crab claws, king crab, lobster tail, tuna sashimi, citrus, and house sauces.

A cold bar classic, served Cleaverman style.