Rooted in live-fire cooking, we use Missouri white oak embers to impart a distinct smoky char. Each prime cut is meticulously dry-aged in-house, ensuring unparalleled tenderness and depth of flavor. This dual dedication defines our craft.
Our executive culinary team is dedicated to precision searing and aged butcher cuts. We honor the tradition of the grill while pushing the boundaries of flavor, creating a dining experience that is both timeless and contemporary.
Designed for Intimacy
Step into a world where deep Rolex-green banquettes meet the gleam of brass accents and the warmth of dark mahogany. Our dining room is an intimate sanctuary, designed for unhurried hospitality and memorable evenings.
From Pasture to Plate
Prime Sourcing
Dry-Aging Precision
Oak-Fire Searing
Marrow Butter Rest
We partner with select ranches to source only the finest prime beef, chosen for its marbling and quality.
Each cut undergoes a meticulous 45-day dry-aging process in our custom-built chambers, enhancing tenderness.
Our skilled chefs sear every steak over white oak embers, developing a perfect ember-seared crust.
Finished cuts rest in house-smoked bone marrow butter, infusing them with rich, savory depth before serving.
Join us for an evening where every detail is crafted for your pleasure. Reservations are recommended.