You can call us meat purveyors.
From 18 hour hickory-smoked beef brisket to tomahawk ribeye steaks cooked perfectly from edge to edge, we view every meal as a special occasion for you and your guests.
Low and slow is the only way to go. Our in-house smoker runs overnight to provide you beef short ribs that fall off-the-bone. Our steaks are cooked using the French sous vide method, which allows us to precisely control the doneness temperature.
We don't have a desserts menu, but we have a pie menu (this is our definition of living on the edge). Our sweet pies all come in deep-dish sizes, meaning more crust and more filling with each bite.