Search

It started with one fire.

A family steakhouse on Ironwood Avenue since 2009.

Oak.

When we opened, we had a single wood-burning grill, twelve tables and one rule: never cook over anything but oak. Fifteen years later the dining room is bigger, the cellar is deeper and the rule hasn’t changed.

Chef Mateo runs the fire.

Mateo grew up cooking over mesquite in South Texas and trained in steakhouses from Chicago to Buenos Aires. He buys whole primals from three family ranches and ages every one in house.

“A great steak is mostly patience. The fire does the rest.”

See the menu
Mateo Alvarez Executive Chef

Simple food, done right.

Know the ranch

Our beef comes from three family ranches we’ve visited, not a catalog.

Age it ourselves

Every primal rests in our own room, so we know exactly when it’s ready.

Only oak

Split Texas post oak, lit every afternoon at three.

Real hospitality

Captains who remember your name and how you like your steak.

A serious cellar

Six hundred bottles, from grower Champagne to old Napa Cabernet.

Room to linger

We never turn a table. Stay for dessert, then stay for another.

Pull up a chair by the fire.

Reservations open 30 days ahead. Walk-ins are welcome at the bar.

Reserve a table Call (214) 555-0182