My dads legendary Chicago steakhouse, Al Farbers, is where it all started in 1957. We served only the best dry-aged USDA prime beef: thick steaks with charred crusts, bursting with juices and flavor. When diners would literally beg to take home our Char Crust seasonings that made their meat so amazing, we knew we had a winner. Over the years weve added people-pleasing new flavors to be used on all meats, seafood, and veggies. But we still make our fine rubs like my father Nathan did... in small batches with superb ingredients.
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