OUR STORY
We still cut our own meat. Every morning.
My father was a butcher. He taught us that good meat doesn't need much — salt, fire, and patience. We opened in 2010 with his knives and our mother's spice box.
15 years later, same shop, bigger grill. We don't do frozen patties. We don't do fancy foam. If it doesn't sizzle, we don't serve it.
- — Hand-cut steaks & chops, daily
- — Wood and charcoal, not gas
- — Family marinade, 48 hours
- — Open kitchen, you can watch
