Cooked overlive oak firesince the coals were lit.
One wood-burning hearth. Dry-aged beef and whole vegetables seared over white-oak embers until the char is right. No flat-tops, no shortcuts. Just heat, smoke, and a table built for a crowd.
Tables for two to twenty. Call and we'll set the fire for you.
Every plate passes through the coals.
We burn split white oak down to a glowing ember bed each afternoon, then cook the whole menu over it: beef, bone marrow, and field vegetables alike. The fire is the entire kitchen, and it never goes cold service.
The ember bed
Split oak burned down to coals over three hours, raked under the grill so the heat is even, dry, and clean: no flame licking the meat, just radiant char.
Read by eye
No thermostat on a fire. A grill cook tends the bed all night, moving cuts across hot and cool zones to land the crust and the rest exactly where they belong.
The smoke
White oak for the backbone, a handful of grapevine cuttings at the finish: that's where the sweet smoke on the fat comes from. Nothing bottled, nothing liquid.
The board.
Whole primals broken in-house and aged in our own locker. Steaks are sold by the cut and meant to be shared: order a board, carve at the table, pass it around.
Bone-in Ribeye
USDA Prime · Creekstone, Kansas
The house standard: marbled, charred hard, rested long.
Dry-Aged Strip
USDA Prime · Nebraska
Sixty days of funk and nut. Our most-aged steak.
Porterhouse for Two
USDA Prime · Creekstone, Kansas
Strip and tenderloin on one bone. Carved tableside.
Coal-Roast Filet
Grass-finished · Vermont
Buried in the embers, brushed with bone-marrow butter.
The Tomahawk
USDA Prime · Creekstone, Kansas
Long-bone showpiece. The table turns to watch it land.
Hanger, Hard-Charred
Reserve · Midwest co-op
The grill cook's cut: deep char, eaten rare.
Prices are per cut, not per person. Boards serve two to four.
We age the beef ourselves, in glass, in the open.
Behind the bar there's a glass locker hung with whole primals, lit low and held at 34 degrees. That's where the work happens: weeks of cold, dry, moving air concentrating the beef and breaking it down until it tastes of hazelnut and char before it ever sees the fire.
Nothing is wet-aged in a bag. Every steak on the board spent its days hanging where you can see it, twenty-one days for the hanger and sixty for the strip, losing water, gaining depth, growing a crust we trim off by hand the morning it's cut.
Everything else off the fire.
To Start
- $14
Fire-Blistered Bread
Grilled sourdough, smoked bone-marrow butter, flake salt
- $17
Charred Caesar
Grilled romaine hearts, aged anchovy, oak-crumb
- $22
Ember Oysters
Roasted in the shell over coals, brown-butter, lemon
- $19
Bone Marrow
Split, roasted, parsley-caper, grilled toast
From the Garden
- $15
Whole Charred Onion
Sweet onion buried in embers, brown butter, thyme
- $18
Hearth Mushrooms
Maitake over the coals, garlic, oak-smoke jus
- $16
Coal-Roast Carrots
Honey, cumin, burnt-orange, smoked yogurt
- $14
Fire-Charred Greens
Bitter greens, lemon, parmesan, chili oil
Alongside
- $13
Oak-Ash Potatoes
Crushed, fried in beef fat, rosemary salt
- $13
Creamed Spinach
Cast-iron, nutmeg, gruyère crust
- $15
Smoked Mac
Three cheeses, ember-toasted crumb
- $6
Pepper Sauce
Green peppercorn, brandy, beef glace
To Finish
- $14
Burnt Honey Tart
Smoked honey, crème fraîche, oat crust
- $13
Fire-Baked Apple
Whole apple in the coals, bourbon caramel
- $15
Dark Chocolate Slab
Smoked sea salt, olive oil, charred bread
Menu shifts with the locker and the market. Ask your server what came off the fire today.
Built for a big table and a long night.
Steel, oak, and the glow of the hearth across a low room. We're a room that likes a crowd: birthdays, deal dinners, rehearsal dinners, the whole department off the clock. Tell us the headcount and we'll build the fire around it.
The Hearth Counter
Right at the fire. Watch the cuts land and the cooks work the coals all night.
The Chef's Table
A long oak slab beside the locker. A set fire-program menu, carved and passed family-style.
The Cellar Room
A private steel-and-brick room for buyouts, with its own bar and a dedicated grill cook.
Large-party and buyout inquiries are handled by phone. Call and ask for the events line.
What lands at the table.
The porterhouse came out on a board the size of a steering wheel and the whole table went quiet. Best char I've had in this city, full stop.
We booked the cellar room for fourteen and they ran the fire program straight at us, cut after cut, carved and passed. Nobody touched their phone for three hours.
Even the vegetables come off the coals tasting like they've got a soul. The charred onion alone is worth the trip.
Pick up the phone. We'll set the fire.
We hold a real conversation, not a calendar slot. Call and we'll match the cuts to your crowd, time the porterhouse to your toast, and sort the room for any size party.
- Tables for two to twenty taken by phone
- Large parties & full buyouts arranged on the call
- We'll pre-set a fire-program menu if you want one
Reservations line
(312) 555-0168Call for a tableReserve onlineLines are open from 3pm daily. Prefer to book yourself? Reserve online instead.
Find the smoke.
Hours
- MondayClosed
- Tuesday – Thursday5:00 – 10:00 pm
- Friday5:00 – 11:30 pm
- Saturday4:00 – 11:30 pm
- Sunday4:00 – 9:00 pm
Location
848 W Fulton Market
Chicago, Illinois 60607
Green/Pink Line to Morgan · valet from 5pm · street parking on Peoria
(312) 555-0168