Our story
The fire changes everything.
An open hearth, post-oak from Lockhart, and 44 Farms beef dry-aged 35 days in our walk-in. We don't have a deep fryer. We don't have a microwave. Just heat, smoke, and time.
Every plate touches live flame. The menu changes weekly with what Texas farms send us.
An open hearth, post-oak from Lockhart, and 44 Farms beef dry-aged 35 days in our walk-in. We don't have a deep fryer. We don't have a microwave. Just heat, smoke, and time.