Cooked over
live oak.
A dark room, a bed of oak coals, and a cut that hits the fire the moment you sit down. Dinner the oldest way there is.
Everything here meets the flame.
There is no gas line in the kitchen. Every plate that leaves the pass has spent time over a bed of oak and mesquite, burned down to coals in the hearth you can see from the bar. The fire is banked in the afternoon and fed all night, so the room smells like dinner before the first table sits.
We cook the way people cooked before anyone thought to do it another way. Salt, smoke, a hot rake of embers, and patience. The char is the seasoning. The wood is the flavor. What comes off the grill is the whole point, so we keep the rest of the plate quiet and let the fire talk.
The Cuts.
Dry-aged in house, cooked over live oak, rested on the board and finished with coal salt. Ask the room what came in today.
PH: every cut, weight and price below is invented for the demo. Confirm the real menu, aging program and pricing before go-live.
Low light, long tables, one fire.
Forty seats, a marble bar, and a hearth at the center of all of it. The light comes off the coals and the candles, so the room stays warm and dim the way a room built around a fire should. Sit at the pass and watch the grill, take the corner banquette for a long dinner, or pull up at the bar for a cut and a glass of something red.
The list runs to bold reds and old-world bottles, with a short bench of amari and mezcal for after. No reservation for the bar. We hold a few counter seats every night for whoever walks in hungry.
Pull up a chair by the fire.
Tables for dinner nightly from five. The bar and the hearth counter are first come, all night.