Not that Bryan needs anymore press, as he's rapidly become THE MAN for premium meat here on the West Coast. But, he's soooo gracious and hospitable, I felt it deserved something.
I've been ordering from him since the start of summer, at least 5-10 times now. He's great to chat with on the phone, and is always very helpful. I finally decided to head up to his store this weekend and check it out. It's only about an hour drive. When we got there, he gave us the grand tour. He's recently done a bunch of improvements and was very proud of it, as he should be. The meat locker was incredible. So were the steaks that are aging for the Parker charity dinner (the best of the lot!).
Bryan has been well known for his 30 and 60 day Prime dry aged steak, but if any of you get a chance, the Sonoma Lamb (aged 10-15 days), and the Durhoc Pork are both fantastic alternatives. And, if you get a chance, pay him a visit. He's a people person, and I can tell he truly enjoys meeting the people he does business with.
We left with plenty of meat, complementary goodies (which he really should not have done), and incredibly warm feelings from a guy who deserves all of the great press he's been getting.