Our Story

In 1989 Ron Castleman started the Vintage House, and unfortunately due to cancer he never got to see his dream of this building being passed down to his family. He wanted it to continue to be a place for his accounting firm and a restaurant.



Raging Bull Steakhouse offers our community a new and exciting sit-down restaurant. We offer fresh, delicious, creative food items and a fun atmosphere.

What Makes

By combining styles of the old and the new we are pushing to change our menu every 6 months to 1 year. Our specialty is Dry Aged Steaks, which we do in house from 35 to 120 + days. This way of aging allows us to very carefully control the flavor profile and maximize the tenderness of each sub primal before custom cutting each steak. This way of doing things is more costly and take patience (Which we have none) but in the world of beef there is really only 1 way to bring out the true taste of beef.
Us Different?

Although there are many ways to go at dry aging steaks the basics are the same, quality product, temperature control, humidity control, air quality\flow and time. By properly adjusting these thing we can modify bacteria and mold growth to allow the sub primal (large uncut\minimally trimmed piece of red meat) to start to dehydrate and allow the natural enzymes to break down the strong muscular fibers and the flavors to concentrate. The Meat starts to take on an earthy, nutty favor and depending on how long it has been aged will start to take on a tuna like consistency of tenderness.
Our Steaks
