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Why Mr. Paul’s made the SteakMap list

Mr. Paul’s names its farms. The New York strip and the ribeye are both Prime from Creekstone Farms; the prime rib is Black Angus from Demkota Farms; the lamb chops are Colorado State. That is four sourcing statements on one menu, which almost nothing in metro Detroit matches.

Creekstone in particular is worth recognizing — a Kansas program with a serious reputation among chefs, and not the sort of name a restaurant drops unless it is actually buying from them.

Twenty-eight days, on two cuts

Both the 16oz Creekstone ribeye and the 28oz tomahawk are dry-aged 28 days. Four weeks is the classic interval — long enough for the enzymes to do real work on texture and for the flavor to concentrate, short enough that the beef still tastes like beef rather than blue cheese.

Applying it to a boneless ribeye and a tomahawk, rather than one showpiece, means the aging room is doing steady work.

The dishes nobody else keeps

The menu carries Tournedos Henry IV — beef tenderloin medallions with artichokes, béarnaise and bordelaise. That is a nineteenth-century French preparation named for a sixteenth-century king, and it has almost entirely vanished from American menus.

The same goes for the sauteed chicken section: Piccata, Princess and Diane, each properly composed — the Diane with shiitake, garlic and a madeira sauce. These are continental-restaurant dishes that survive in maybe a handful of rooms per state.

Menu prices

As published on Mr. Paul’s own menu, August 2026: 28oz Prime 28-day dry-aged tomahawk ribeye $104.95, petite filet and lobster tail $96.95, 16oz Creekstone Farms 28-day dry-aged ribeye $61.95, 24oz porterhouse $61.95, Colorado lamb chops $57.95, Tournedos Henry IV $51.95, 14oz Creekstone Farms New York strip $49.95, 9oz filet mignon $49.95, 6oz filet mignon $43.95, 16oz Demkota Farms prime rib $37.95, broiled pork chops $26.95 and the sauteed chicken dishes $26.95.

See every dry-aged steakhouse in Michigan, or read the guide to the best steakhouses in Michigan.