Reverse-Sear Philly Cheesesteak with Red Wine Jus
Reverse-Sear Philly Cheesesteak with Red Wine Jus -- simple ingredients treated with real care.
Hard sears, resting boards, and the cuts that anchor a great plate.
Reverse-Sear Philly Cheesesteak with Red Wine Jus -- simple ingredients treated with real care.
Char-Grilled Meatloaf and Roasted Garlic -- simple ingredients treated with real care.
Deeply satisfying Tri-Tip with Chimichurri, balanced between sweet, salt and heat.
A Garlic-Rosemary Pork Chops, deeply savory and worth the wait, and served and Crispy Onions.
A Rested Pork Chops, deeply savory and worth the wait, and served with Compound Butter.
Rested Flat Iron Steak with Red Wine Jus -- bright with acid and fresh herbs.
Reverse-Sear Rack of Lamb with Peppercorn Sauce -- balanced between sweet, salt and heat.
A Peppercorn Chicken-Fried Steak, kissed with char and smoke, and served and Grilled Asparagus.
Deeply satisfying Pork Loin with Chimichurri, weeknight-fast but never a compromise.
A Garlic-Rosemary New York Strip, the kind of plate you make on a quiet evening, and served over Mashed Potatoes.
Butter-Basted Rack of Lamb and Roasted Garlic -- layered with warm, patient spice.
Deeply satisfying Pork Chops and Crispy Onions, simple ingredients treated with real care.
A Rested Pork Chops, kissed with char and smoke, and served and Crispy Onions.
A Bone-In Pork Loin, deeply savory and worth the wait, and served with Compound Butter.
A Herb-Crusted Ribeye, deeply savory and worth the wait, and served with Red Wine Jus.
Our T-Bone leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Red Wine Jus.
A Garlic-Rosemary Prime Rib, built on a slow, honest base, and served and Grilled Asparagus.
A Reverse-Sear Rack of Lamb, built on a slow, honest base, and served over Mashed Potatoes.
Our New York Strip leans on unsalted butter and patience: rich without ever feeling heavy, then finished and Grilled Asparagus.