Have they already released their menu with prices?

Mostly size, but humans have devolved to the point they don't know what cooking meat with the bone in can do for it. The other half lather every meal in so much ranch, butter, and corn syrup they've killed their pallet and couldn't even begin to taste the difference in the one meal they didn't.

Or it could just be the fact that the ribeye is the preferred cut amongst steak lovers.

Yes and neither are a ribeye so win win for me

Rib eye is my least favorite cut. I like my strips or a porterhouse

Ribeye is definitely a love it or hate it, people who love it constantly telling me that fat is where all the flavor is and good for you but no thanks for me

Feel like not all ribeyes or places that prepare and cook them are created equal. When they're good they're the best but substandard cuts and prep are bad. I have to trust the place to order their ribeye

For steak lovers, sure, but they are out numbered by regular consumers.

The average soccer mom is two generations removed from knowing why the bone belongs in the crockpot or on the grill. The average consumer can't identify the difference between tenderness and juiciness in a blind study. The average palate is over a decade into being drowned by corn syrup. A growing percentage of people don't want to see the bone because it reminds them they're eating an animal.

The processed and ranched standard has moved piles of beef promotion dollars into just trying to convince people normal old steak is good for you. So much so they're giving up on explaining the differences in cuts because the consumer can't even realize them when it's wallowing around in their mouth.

I love all cuts of steak.

My guess is that they are opening this place as a spot for them and their friends, etc. to hang out. As long as they open it with that being the primary intention, then the place will likely be successful for them. Sure, it's going to initially be super popular and crowded for the first 6-12 months. And then the price / quality of food (perceived value) is going to be what makes or breaks them. Tough market to be successful in. Obviously they have the bankroll to keep it going for about as long as they want, but at some point, you can't keep supporting a losing venture.

I love steak people who look down on Filet Mignon as though it isn’t objectively the best cut of meat. Enjoy your sloppy ass ribeyes you gristle hounds

It really isn't the most flavorful. I'm not going to throw a Filet Mignon out but I'm not going to pay for it.

Yup

Good point.

100%. I would never order a ribeye if I went to a cheap steakhouse or a chain one. Never. Ribeyes CAN be my favorite cut of meat. They almost always are if it is a great restaurant.