The craft
Fire is the only seasoning we need.
A ceramic hearth held at nine hundred degrees puts a crust on a steak that no pan will match. Salt goes on after, because before it draws out the water we are trying to keep.
The beef
Two farms, dry-aged on site
Whole sides come in and hang in the room behind the bar for forty days. You can see it from table nine, which is either the best or worst seat depending on you.
The rest of the menu
Not everything is steak
A third of the menu never touches meat and is cooked over the same fire. The roasted allium and the whole celeriac are ordered as often as the ribeye.
Wine
Reds that can stand up to smoke
Forty bottles, weighted to the ones that survive a charred crust, plus six by the glass. Corkage on a bottle you bring is twenty, and we will decant it properly.
Good to know
It is loud, and it smells of fire
An open hearth in a small room does both. Your coat will know you were here. The quietest tables are the two by the window and we will give you one if you ask.
Downtown, Tuesday to Saturday
A meal worth the occasion.
Dinner from six, tasting menu Wednesday to Friday, and private dining for up to fourteen. Bookings open four weeks ahead.
Reserve a table
