Our custom hearth, fueled exclusively by seasoned white oak, is lit three hours before service. This slow, intense heat imparts a distinctive smoky depth to every prime cut.

We meticulously dry-age our prime cuts for 45 days in custom white oak chambers. This process develops an unparalleled richness and tender texture, elevating each steak to an art form.

The Pillars of Our Craft

45 Days

dry-aged

1,200

cellar bottles

1,000°F

oak hearth

Reserve Cuts & Cellar Vintages

Rare Old-World Vintages

Explore our curated cellar, featuring exceptional bottles chosen to complement the rich warmth of smoke and flame.

Prime Ribeye, 45-Day Aged

Our signature cut, slow-aged to perfection, offering unparalleled depth of flavor and tender marbling.

Experience an uncompromised culinary journey. Reservations are highly recommended for our intimate dining room.