Cooked over oak.
Served late.
Dry-aged steaks, whole fish and vegetables, all cooked on an eight-foot wood grill in the middle of the room.
The fire sets the pace
We light the grill at two every afternoon with split oak and cherry. By service it's a bed of coals that sears in seconds and smokes for hours.
Our butcher ages beef in-house for 30 to 60 days. Ask your server what came out of the locker this week.
Chef Daniel Okafor
From the fire
Dry-aged ribeye6416 oz, aged 45 days, finished with bone marrow butter
Bavette3810 oz, chimichurri, charred scallion
Tomahawk for two14540 oz, carved tableside, three sauces
Wagyu flat iron728 oz, Idaho, smoked salt
Half chicken32Brined overnight, hot honey, oak smoke
"The bavette alone is worth the wait for a table."Chicago Dining Review
Private dining
A 24-seat room behind the grill with its own bar. Set menus from $95 per guest.
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