Coeur d'Alene Casino Debuts Dry-Aged Beef Program

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Coeur d'Alene Casino Resort Hotel has announced the launch of a new dry-aging program for beef at its Chinook Steak, Seafood and Pasta restaurant. The dry-aging process, which can take up to three weeks or longer, transforms the beef through controlled temperature, humidity, and airflow, creating a unique nutty, concentrated, and savory flavor profile. The dry-aged steaks are then finished over fire, providing guests with a signature dining experience.

Why it matters

The new dry-aging program at Coeur d'Alene Casino's Chinook restaurant is an innovative addition that will appeal to beef lovers, golfers looking for a post-round meal, and culinary aficionados exploring the Inland Northwest dining scene. It showcases the casino's commitment to providing guests with cutting-edge amenities and a premium dining experience.

The details

The Chinook Dry-Aged Steak Program requires careful control of the beef's environment through temperature, humidity, and airflow over a period of three weeks or longer. This slow, intentional, and respectful aging process aligns with the principles of the Coeur d'Alene Tribe, according to Executive Chef Alex Santos-Cucalon. Once the beef has been expertly aged, it is finished over fire, creating a unique and flavorful dining experience.

• The dry-aging program at Chinook Steak, Seafood and Pasta restaurant launched in April 2026.

What they’re saying

What’s next

The dry-aged steaks from the Chinook Dry-Aged Steak Program are now available for guests to enjoy at the Chinook Steak, Seafood and Pasta restaurant.