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Why Hyde Park Westlake made the SteakMap list

Westlake is Hyde Park’s west-side Cleveland room, and it earns its place for the same reason as the other four: this is the only steakhouse group in Ohio that dry-ages at every single location.

Worth noting for Cleveland diners in particular — the city has only a handful of dry-aging kitchens, and two of them are Hyde Parks. Westlake puts one on the west side and Beachwood covers the east, so you are rarely far from an aged steak in this metro.

The aging, and the butcher shop

House standard is 28 days on every steak. The Steak Ganassi, a 26oz bone-in ribeye, goes to 36 days — second only to a small kitchen in Cambridge for the longest published aging period in Ohio.

Hyde Park also runs a retail butcher counter, selling the same 28-day aged steaks to take home along with an American Wagyu long bone tomahawk ribeye at BMS 5-7. If you have eaten the beef and want to cook it yourself, that is an unusual and welcome option.

Named after NASCAR drivers

The Ganassi is the dry-aged ribeye. The Tony Stewart is a 22oz bone-in ribeye, Steak McMurray a 16oz ribeye, the Kurt Busch a 14oz New York strip and Steak Johnson the same cut with roasted garlic and mushrooms. Steak Jarrett and Steak Earnhardt are filets — the first under a garlic-pepper crust, the second with asparagus, lobster and béarnaise. The Denny Hamlin is a 38oz long bone tomahawk.

Menu prices

As published on Hyde Park’s own menu, August 2026: Denny Hamlin tomahawk $139, 36-day Steak Ganassi $93, Steak Earnhardt $72 / $86, Tony Stewart $76, Steak Jarrett $62 / $76, Steak Johnson $70, Steak McMurray $69, Kurt Busch $64, center cut filet mignon $58 / $72, petite filet $51.

Compare the rest of the steakhouses in Cleveland, or see every dry-aged steakhouse in Ohio.