Dry aged 45 days
Prime Ribeye
Bone marrow butter, smoked salt, charred rosemary. For two.
$12832 oz
Oak, hickory and patience. Nothing on our menu touches a gas flame.
Prime ribeye from one family ranch, aged in our salt room and seared at 900 degrees.
Seatings from 5:30. The chef counter faces the hearth.
A short menu that changes with the market, built around a hearth we light at noon.
Bone marrow butter, smoked salt, charred rosemary. For two.
A5 striploin, seared hard, sliced thin, ember onion jam.
Carved at the table, hearth bread and three sauces.
What the farms bring in the morning is what goes on the fire at night.
Six Gulf oysters, chili butter, charred lemon.
Ember cured yolk, smoked shallot, rye crisps.
Brined two days, roasted over hickory, salsa verde.
Oven blistered, sour cherries, cream.
Book a table or the chef counter. Parties of eight or more, ask about the private room.