Downtown Austin, Austin · restaurant
A 20-foot live-fire hearth anchors the kitchen, and nearly everything on the menu passes through it in some form. Ash-aged chèvre, dry-aged Texas wagyu, king crab soaked in smoked butter. The cooking is ambitious without feeling showy, the reservations disappear quickly, and the final bill tends to sting a little less once the food starts arriving.
Japanese shaved ice with salted cream, matcha lavender syrup, and honey ice cream
Roasted in smoked butter with raw milk and oxalis, a fan favorite at the hearth
Dry-aged Texas wagyu with charcoal sauce and squash, pre-sliced to share