Maybe it’s genetics, maybe it’s the way we were raised, maybe it’s neither. Whatever it is, we knew from a very early age that our obsession with food was unique. You see, it wasn’t just that we liked Oreos and milk like every other kid, it was more the fact that we quickly latched onto the concept that Good + Good = Great. And if Good + Good = Great, then surely Great + Great = Amazing, right?

Great ingredients, great flavors, and great ideas consumed us, and we spent a LOT of time trying, and tasting and trying again. And although they may have thought we were a little crazy, our friends and family weren’t complaining – they were more than happy to sample all of our 75 attempts at our now famous spaghetti bread.

In the midst of a recession, we decided to risk it all and move across the country from Miami to L.A. to open up the first of our adventures in food – The Carving Board. It seems we weren’t totally crazy, because we very quickly opened up in another 5 locations.

But we had too many ideas to stop there, so we also brought our bad-ass Corrupted Cookies to the people, introduced the ultimate food for road tripping, brought Steak into the Haus and, well… we still aren’t done yet.

Today we’re still just as obsessed and believe more than ever that Great + Great = Amazing.

David + Yoav Adir.

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Before the Carving Board, it started with an ideas board.

A board that looked a bit like one of those things you’d see in an old cop show – you know, the ones covered with notes and pictures and bits of string that join things up.

Thankfully, rather than linking people to crime scenes, we were trying work out how to turn spaghetti into bread, or get a pot roast into a sandwich or simply making lists of the freshest ingredients in the country.

And although our search for the perfect sandwich probably looked a little crazy to the outside world we certainly had no shortage of visitors, in fact it was the opposite: friends, relatives, and neighbours were constantly dropping by to hang out in the kitchen, to taste our creations straight off the carving board we had prepared it on. Eventually in 2012 we opened our first restaurant, where we could share our culinary explorations with even more friends, relatives and neighbours from all over the globe.

Today we haven’t stopped our search for the perfect sandwich. We’re still obsessed with creating amazing flavor combinations and still proudly serving them fresh from the kitchen carving board.

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Good steak isn’t rocket science, and in our opinion, it shouldn’t cost the price of a spaceship either. We believe it’s time the theatrics and exclusivity that go hand in hand with a steakhouse are turned on its head.

Steakology is what we like to call our modern chophouse – offering prime steak by the ounce. Our cuts are USDA prime, the finest 2% on the market, local and grass fed, so you needn’t worry about quality.

When it comes to choosing your steak, we weigh and hand carve each premium cut – right there and then – exactly as you decide, you’re in control.

By rethinking steak we hope we’ve created a new formula for dining.

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Growing up, our founders, brothers David and Yoav were always arguing about what was better.

Dinosaurs or Motorbikes? Superman or Batman? Guns N’ Roses or Metallica?

Then food changed everything.

Because, although David preferred peanut butter, and Yoav jelly, they both agreed that peanut butter AND jelly was waaaayyyy better.

Which got them thinking, rather than one OR the other, wouldn’t a dinosaur on a motorbike with the combined power of Superman AND Batman cruising down the highway listening to a Guns N’ Roses/Metallica mash-up be frikkin’ awesome?!

Today, thirty(ish) years on, the Adir bothers apply this kind of thinking to Corrupted Cookies.

Cookies with dream team flavor combinations, super groups of the cookie world.

Cookies to corrupt your taste buds.

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