Chef's pick
$58.00
Free delivery over $40
East Austin, since 2016
Fire, salt, time.
A wood-fired American kitchen. Whole animals broken down in house, vegetables from four farms, and a bar that stays open later than it should.
4.9
1,284 reviews this year
Cooked over oak
No gas line in the building
Ready in 20 min
Delivered in about 40
Four local farms
Inside ninety miles
Order direct
No marketplace fees
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Tonight
What the kitchen is proud of
Chef's pick
$58.00
Chef's pick
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Chef's pick
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Chef's pick
$36.00
Chef's pick
$24.00
First order
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How it works
Three taps and it is on the fire
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Pick pickup or delivery
Put your ZIP in and the site tells you the fee and the wait before you choose anything.
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Build the order
Cook temperature, sauces, sides and anything the kitchen should know. The price updates as you go.
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Pay and watch it cook
Card or cash at the counter, then a live status page you can keep open. No account needed.
Delivery
Order in, wherever you are
Order direct and the whole ticket goes to the kitchen. We are on the usual apps too if that is easier for you.
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The fire
Read our story
No gas, no shortcuts
Post oak arrives every Tuesday and burns down to coals by four. Everything that leaves the pass has been over that fire, including most of the vegetables.
It is a slower way to cook and it makes the room smell like the food. That was the whole idea.
2016
First service
45
Days dry aged
14
Farms and ranches
The main event
From the fire
16oz Bone-In Ribeye
$58.00
Forty five day dry aged, finished with bone marrow butter.
Oak-Grilled Half Chicken
$29.00
Brined overnight, grilled slow, served with your choice of sauce.
Smoked Beef Short Rib
$36.00
Twelve hours over oak, pickled mustard seed, charred onion.
Cast Iron Pork Chop
$34.00
Berkshire chop, apple mostarda, sage brown butter.
Whole Grilled Snapper
$42.00
Gulf snapper, charred lemon, herb oil, serves two.
Ember Roasted Cauliflower
$24.00
Whole head buried in the coals, tahini, dukkah, pomegranate.
A night here
Word of mouth
What people say
The ribeye is the best argument for cooking over wood that this city has produced in a decade.
Austin Chronicle
I have eaten at the bar most Thursdays for six years. It has never once been off.
Regular since 2017
Booked for eight on a Friday, they moved us to the patio without being asked and it was perfect.
Google review
Find us
East 6th Street
Sunday
11am - 9pm
Monday
Closed
Tuesday
4pm - 10pm
Wednesday
4pm - 10pm
Thursday
4pm - 10pm
Friday
4pm - 11:30pm
Saturday
11am - 11:30pm
From the journal
All posts
Why we burn post oak and nothing else
Mesquite is faster and cheaper. It also fights the food. Here is what a year of testing taught us.
Meet the ranch behind the ribeye
Ninety minutes south east of the restaurant, a family herd that has not changed hands in four generations.
The sides change without warning, and that is the point
Four farms inside ninety miles decide half of our menu. We just cook what turns up.
Save yourself a table
Book in thirty seconds. The bar always keeps a few seats back for walk ins.
One email a month
Whole animal dinners, the odd recipe, and first call on the big nights.