Since 2016
One fire, one butcher, one room
We opened with a single oak burning grill and a handshake with a rancher in Lockhart. Not much has changed.
The kitchen
Everything goes over the fire
There is no gas line to the range. Post oak comes in every Tuesday from a yard outside Elgin, gets split in the alley and burns down to coals by four.
Whole animals arrive on Thursday. We break them down here, age what needs ageing and grind the rest for the burger that only exists at the bar.
2016
First service
14
Ranches and farms
45
Days dry aged
The room
Sourcing
We know the names of the people who grow it
Vegetables come from four farms inside a ninety mile radius, which is why the sides change without warning. Gulf fish is landed and driven up the same day.
If something is not good enough on the day it does not go on the menu, even if it is printed.
Come and sit down
The bar takes walk ins every night. Everything else can be booked in about thirty seconds.