FLAVOR THROUGH FIRE
Executive Chef Shane Johnson and his team source only the best beef from some of the top cattle producers across the country. Chef Shane plans extensive dry age programs, specialty cuts, and Prime beef selections on a weekly basis, allowing our steak selections to constantly offer something new for our guests to try. In the restaurant, all of our bone in items receive a brief smoke treatment to enhance the natural robustness and richness of our steaks. Then, they are cooked over an Oak fired grill inspired by the Argentinian Parilla, an open fire wood grill that allows our team to season the steaks with smoke just as we do salt, to add another layer of depth and complexity to an already top of the line product.
When combined with our extensive wine list, cocktails, or seafood & shellfish selections, the robust flavors and warm hospitality create a unique and unmatched dining experience perfect for that special occasion or just a great night out. We appreciate the opportunity to serve you and in order to help us elevate your experience, please inform us of anything we can do to make your experience extra special.