Oak fire · Dry-aged beef · Chicago
Everything here
meets the fire.
Thirty-five day dry-age, an oak-burning grill, and a kitchen that has run the same way since 1974. Order ahead — we'll put it on when you're ten minutes out.
Starters
Something to hold the table while the fire does its work.
The Grill
Oak and charcoal. Everything rests eight minutes before it leaves the pass.
Handhelds
All served with triple-cooked chips and a pickle.
Plates
The rest of the kitchen, for the people who did not come for steak.
Sides
Built for sharing. Two between three is about right.
Desserts
The fondant takes twelve minutes. Order it with your mains.
