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Why Hyde Park Dublin made the SteakMap list

Dublin sits at the northwest edge of the Columbus metro, and this is the room that saves people out here a drive downtown without asking them to accept less beef for the convenience. That is the whole argument for Hyde Park — it is the only steakhouse group in Ohio that dry-ages at every location, so the suburban room is not a lesser version of the flagship.

The aging

House standard is a 28-day age across the board. The one that goes further is the Steak Ganassi: a 26oz bone-in ribeye held 36 days, the second-longest published aging period SteakMap has recorded in Ohio behind only a small kitchen in Cambridge.

Thirty-six days is past the point where aging is a marketing line. The beef has given up meaningful moisture, the enzymes have done their work on the connective tissue, and the hardened outer crust has been trimmed off and discarded. What is left is denser, and tastes it.

Named after NASCAR drivers

Hyde Park names its steaks for drivers, which takes a moment to get used to and then becomes part of the fun. The Ganassi is the dry-aged ribeye. The Tony Stewart is a 22oz bone-in ribeye. The Kurt Busch is a 14oz New York strip; Steak Johnson is the same cut topped with roasted garlic cloves and mushrooms. Steak McMurray is a 16oz ribeye. Steak Jarrett and Steak Earnhardt are both filets — the Jarrett under a garlic and black pepper crust, the Earnhardt crowned 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 38oz tomahawk $139, 36-day dry-aged Steak Ganassi $93, Steak Earnhardt $72 at 8oz and $86 at 12oz, Tony Stewart 22oz bone-in ribeye $76, Steak Jarrett $62 and $76, Steak Johnson $70, Steak McMurray $69, Kurt Busch 14oz strip $64, center cut filet mignon $58 and $72, petite filet $51.

The other Ohio rooms are in Columbus, Upper Arlington, Westlake and Beachwood.