Saturday & Sunday 4:00 p.m.
Monday - Friday 11:00 a.m.
Happy Hour 11:00 a.m. - 6:00 p.m.
Monday-Friday 11:00 a.m. - 2:00 p.m.
Monday 5:00 p.m. - 9:00 p.m.
Tuesday - Saturday 5:00 p.m. - 10:00 p.m.
Sunday 4:00 p.m. - 9:00 p.m.
Lock Stock & Barrel was established in June of 1977. It is one of the oldest steakhouses in the valley carrying on a long tradition of quality meats and service. The Lock Stock & Barrel has established itself as a premier destination for true meat lovers. The Lock prides itself in a dedication to food quality by keeping our standards at a level that exceeds those of our competition. We sell out of our prime rib every night and it is a good idea to get in early.
All our meats are aged in house and butchered by our chefs. We are known primarily for our Prime rib because of its high quality and consistent flavor. Our menu however extends far beyond just Prime rib we also serve an array of hand carved steaks, seafood, lamb and much more. Our weekends are when our chefs get to try their hand at new creations and on Sundays we always have our two Prime rib dinner specials for just $34.99. You can enjoy entertainment at the Lock on weekends and often times we branch out for some mid week live music. We have happy hour Monday through Friday until 6pm that showcases half off well drinks and house wine along with $3.00 16oz pints of your choosing.
The Lock Stock & Barrel does accept reservations but as so many of our customers know we always take care of the walk-in patrons. We are considered by many as an up scale casual dining environment that does not want to make anyone feel uncomfortable. We have private banquet facilities that can seat as many as 70 people. We are a favorite for holiday parties, wedding rehearsal dinners and birthdays. All of the locks entrees are a full service meal. No ala carte nonsense were the customer has to pay extra for a potato or a salad. When you order a steak at the Lock Stock & Barrel you have your choice of a side dish and one of our many salad selections which includes our soup and salad bar. Our goal is to be sure our customers leave full and happy.
We do what is called wet aging. This is where the meat is left in its vacuum sealed packaging and kept refrigerated at 37-40 degrees. The meat is never frozen and is rotated once a week. We age a minimum of 28 days and often times longer if inventory permits. As long as the vacuum seal has not been compromised and the refrigeration stays in that zone your meat will not spoil. The meat slowly breaks down and becomes more tender. The reason for the rotation is that allows the natural juices (blood) flow through the meat and assist in the aging process. We butcher all our meats on site which helps the cooks know the right cut of meat for the right temperature ordered. An example of this would be along the lines of someone ordering a steak well done, you wouldn’t want to give them a fat juicy cut because it would take to long and ruin the quality of the steak. That is why when our cooks are butchering the meat they keep in mind the different temperature and cut meats at different thicknesses.