Cleaverman Steakhouse

10/13/2026

Dinner doesn’t make itself.

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.