Press
What's been written and broadcast about the room.
Most of the coverage starts in the same place: the glass dry-aging room in the middle of the dining room. Chef and owner Jeremy Green built it to be seen rather than hidden in the back, and it turns out that is the part people want to talk about.
Inside CHR Steak's Glass-Walled Dry-Aging Room
Sarah Bisacca goes inside the aging program: subprimals hanging in front of a wall of Himalayan salt, a minimum of 30 days and up to 140 for the largest cuts, and a double-deck infrared broiler that runs near 1,700 degrees.
Read the story →August 7, 2026Good Day Atlanta: custom dry-aged beef comes to Gainesville
The second of two Good Day Atlanta segments, on the chef-driven menu and the custom dry-aged beef that has the square talking.
Watch the segment →August 7, 2026Good Day Atlanta: inside the custom dry-aging cabinet
Paul Milliken takes a lesson in dry-aging from chef and owner Jeremy Green, and covers the wild game menu and Blade Club membership.
Watch the segment →August 6, 2026Gainesville steakhouse puts dry-aging process in the spotlight
Paul Milliken on the glass dry-aging cooler in the middle of the dining room, and why Jeremy Green wanted the process visible rather than hidden in the back.
Read the story →August 6, 2026CHR Steak officially opens Tuesday. Here's what's on the menu
The hometown paper's look at the menu on opening week: dry-aged prime, a raw bar, and a wine list built bottle by bottle.
Read the story →For editors and producers
Media Inquiries
Writing about the dry-aging program, the wild game menu, or the private room? Email nick@southernexposuremediagroup.com or call (678) 696-5111 and we will get you what you need, including photography and time with the chef.
Planning a visit instead? See the menu or the private dining room.