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The menu.

Prime steaks, the raw bar and sides made for the table. Served nightly from 5pm.

Salt, pepper, oak and time.

Every steak is seasoned simply and cooked over the open fire, then rested and finished with butter. Tell us how you like it and we’ll get it there. Our servers carve the large-format cuts at the table.

Reserve a table
Seared steak on a dark stoneware plate
Open flames over the grill grates
Marbled ribeyes with herbs and peppercorns
Chef working the grill line in the kitchen
Chef tossing a pan over a burst of flame
Wine glasses catching candlelight
Dry-aged cuts laid out on a dark board