At Shit Steaks, our mission is simple: serve the best damn steak you’ll ever eat. We use only the absolute best, locally sourced prime beef—hand-selected every single day to guarantee unmatched quality.
Each week, we host an exclusive series of dinners: ten tables a night, serving just twenty guests across four tightly executed services. The menu changes weekly, built around carefully selected cuts of beef, Michelin-level sides featuring ingredients from our own home garden, and appetizers and desserts crafted to the same standard. Every plate is designed with thought, preparation, and precision, and every guest leaves with the same promise—no shortcuts, no compromises.
We believe every dollar you spend should go into the food—the quality of the beef, the freshness of the produce, and the craft behind every course. At Shit Steaks, you’re not paying for chandeliers, leather booths, or steakhouse pretension. You’re paying for exclusivity, attention to detail, and the best bite you’ll find anywhere.
Current featured appetizer
Current selection of wines tailored to compliment your cut of choice
Recommended pairing: N.Y. Strip
Recommended pairing: Porterhouse
Recommended pairing: Ribeye
Recommended pairing: Filet
Current selection of cuts
U.S.D.A Prime (Luzerne county, PA)
U.S.D.A Prime (Berks county, PA)
U.S.D.A Prime (Berks county, PA)
U.S.D.A Prime (Luzerne county, PA)
Current featured sides
Ultra-thin layers of Yukon Gold potatoes, brushed with clarified butter and cream, baked and pressed overnight into a dense “mille-feuille” brick. Cut into perfect cubes or rectangles, then crisped in beef fat until golden. Served with shaved truffle, a delicate parmesan crisp, and a dab of chive crème fraîche.
Thick spears of prime green asparagus charred directly over charcoal until tender with a smoky blister. Plated in a tight bundle and finished with a smoked hollandaise sauce (made by infusing the butter with smoldering wood chips), topped with a small spoonful of sturgeon caviar and micro chervil.
This weeks selection
A deep, velvety 70% dark chocolate mousse infused with a hint of smoked sea salt, layered over a thin bourbon-caramel base. Topped with shards of brûléed honeycomb, a quenelle of chantilly cream, and finished with edible 24k gold leaf. Served in a chilled black stone bowl for contrast.
@eatshitsteaks
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