Oak fueled fire
In-house butcher
Regional growers
Every morning at twelve, split white oak goes into the hearth. By five o'clock, the coals reach the exact heat needed to blister a ribeye and sear our house-ground burger patties. Nothing touches gas; everything gets its flavor from the wood.
Our butchers break down prime cuts right behind the brass counter before the dinner service begins, ensuring every steak is trimmed and rested to specification.
We source our seasonal greens and root vegetables directly from regional growers who farm the same land we call home.
Our custom grill runs entirely on seasoned oak, imparting a clean smoke to every steak, chop, and seasonal vegetable.
Our bar program focuses on straightforward classics, stirred slow and served cold in heavy glassware across the brass counter.
Grab a booth for dinner or sit right by the hearth for a front-row seat to the kitchen.