The grill
Live fire, nothing hidden
Every steak is dry-aged in our own cabinet and cooked over oak and charcoal. There is no oven and no sous vide, just fire, salt and a lot of patience.
Beef aged up to 60 days
Oak and charcoal grill
Cellar of 140 reds
Private room for 16
60
Days dry-aged
140
Wines in the cellar
9 yrs
Over the same fire
The team
People you will meet
Rafael Ortega
Executive chef
Beth Calloway
General manager
Nikolai Petrov
Head butcher
Dana Whitfield
Wine director
Reserve a table.
Steak, smoke and good company