Our Newest & Greatest Menu Is Out NOW!
We’ve turned up the heat and crafted something unforgettable. The latest SOB Steakhouse menu is packed with bold flavors, premium cuts, and all-new creations that’ll have you coming back for more. Whether you’re a steak purist or here for the thrill—this one’s for you.
Come hungry. Leave speechless.
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The era of stuffy steakhouse has evolved into something magical. From the founders of award-winning Agave & Rye, Epic Brands presents: S.O.B. (Son of a Butcher) Steakhouse.
S.O.B. offers everything desirable in a top steakhouse without the white tablecloths, pretentious service, and lackluster atmosphere. Our steakhouse has something for everyone, including USDA Prime and Wagyu Beef, caviar, shaved truffle and gold leafed options, as well as fresh seafood, scratch pasta and unforgettable desserts. Our service reflects true hospitality with the mission to leave you wanting for nothing. Every detail, design and creation centers around our core values. You will enjoy an inspired atmosphere, Chef’s kissed menu, craft cocktails and extensive wine list. Are you ready for an experience that is EPIC? Book your reservation now!
SOB Steakhouse has cultivated relationships with family-owned farms and suppliers to bring you the best tasting, most tender, and consistent quality steaks we are known for.
We only work with ranchers who have a long-standing commitment to caring for the well-being of the animals with the greatest compassion and respect. Other than our some of our imported Wagyu, we source cattle that are born and raised on the finest midwest pastures the USA has to offer.
SOB Steakhouse offers Wagyu beef. Wagyu cattle are bred from direct decedents of the Japanese cattle, so the flavor and tenderness are passed down through generations. Wagyu beef has beautiful marbling and fat distribution which produces tender and unbelievably flavorful beef. It is also high in Omega-3 fatty acids which are essential good fats, and also high in monounsaturated fat.
Our Wagyu cattle are raised with no growth hormones, stimulants or antibiotics and fed on an all vegetarian diet. They are fed slowly, for a minimum of 400 days which promotes highly marbled beef.
While they can are both labeled as Wagyu, they are not necessarily the same; however they are both delicious! The main difference is that the cattle used for Japanese Wagyu are purebred, whereas the cattle for American Wagyu are crossbreed, usually with Angus (50% / 50%). This also goes for Wagyu from other countries like Australia.
