A handful of cuts a week, a new smoked Old Fashioned, and a seat at the pitmaster's table.
From the fire · November
The 60-day reserve is back.
A dry-aged tomahawk steak on a wooden board with rosemary and coarse salt
Sixty days behind the glass does something no chef can. The reserve cuts come out nutty, deep and almost sweet, and there are only a handful each week. They are sold by the ounce, and they do not make it to Sunday.
Reserve a table
At the bar
Smoked Old Fashioned
Bourbon, demerara and orange bitters, smoked under a cloche of oak chips. The bar opens at 4 pm, no reservation needed.
One night only
The pitmaster's table
Twelve seats in the cellar, five courses off the hearth, and the person who built the fire talking you through each one.
On the hearth this month
Bone-in ribeye · 22 oz
45-day dry aged, marbled and deeply beefy		 $78
Tomahawk for two · 40 oz
Carved tableside, bone marrow butter		 $135
Smoked bone marrow
Parsley salad, grilled sourdough		 $19
402 Stockyard Row, Austin, TX 78702
Mon to Thu 4:30 to 10 pm · Fri and Sat 4 to 11:30 pm · Sun 3 to 9 pm
+1 (555) 014-6620
Reserve   ·   Menu   ·   Instagram
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