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Why Hyde Park Upper Arlington made the SteakMap list

Upper Arlington is one of three Hyde Park rooms inside the Columbus metro, and the reason all three are on this list is the same: Hyde Park is the only steakhouse group in Ohio that dry-ages at every single location. Five rooms, five aging programs, no weak link.

That is rarer than it sounds. Multi-location groups usually concentrate the aging capability at a flagship and let the satellites run conventional beef, because aging rooms cost money and floor space. Hyde Park did not take that shortcut.

The aging

The house standard is 28 days. The Steak Ganassi — a 26oz bone-in ribeye — is held 36 days, the second-longest published aging period in the state by SteakMap’s data. If you want to know what dry-aging actually tastes like, that is the cut to order, and this is one of only five places in Ohio where you can order it.

Named after NASCAR drivers

The naming convention runs the whole board. The Ganassi is the dry-aged ribeye; the Tony Stewart a 22oz bone-in ribeye; Steak McMurray a 16oz ribeye; the Kurt Busch a 14oz New York strip, with Steak Johnson the same cut under roasted garlic and mushrooms. Steak Jarrett is a filet with a garlic and black pepper crust over roasted shallot cabernet; Steak Earnhardt is a filet over bordelaise with asparagus, lobster and béarnaise. The Denny Hamlin is a 38oz long bone tomahawk, and the double cut pork chop is a Rusty Wallace.

Plain versions exist too — center cut filet mignon at 8oz and 12oz, a 6oz petite filet, and 14oz double cut lamb chops.

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, double cut lamb chops $66, center cut filet $58 / $72, petite filet $51.

See the other rooms in Columbus, Dublin, Westlake and Beachwood.