Skip To Content
Dinner Nightly From 5 pm The Oak Fire Is Lit At 4 pm
Butcher Counter Gift Cards My Account

About Us

An oak fire, an ageing room and a butcher's block, since 2009.

Marco Ferrante choosing a bottle for the table
The grill master and the flame
our story

About Brasara

Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor incididunt ut abore et dolore mag aliqua. Ut enim ad minm eniam quis nostrud.

Per iuvaret ornatus gloriatur ne, ne sea principes assentior. Facer intellegat voluptaria vis no, te pri natum ludus instructior: a grill, an ageing room and a butcher's block under one roof.

  • The FireSplit Oak, Lit At 4 pm
  • The Ageing Room21 To 90 Days, 1 °C
  • The CounterCut To The Gram
Marco Ferrante
the way we cook

Fire, Salt & Time

Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor incididunt ut abore et dolore mag aliqua.

  • Aged In House

    Ribs hang in our own room, at one degree, for weeks.

  • Split Oak Only

    No gas, no charcoal briquettes: oak logs and their embers.

  • Salt & Pepper

    Flaked salt before the fire, cracked pepper after it.

  • To The Degree

    Every steak pulled at its core temperature, then rested.

since 2009

The Long Tradition

One Grill

2009. A charcoal grill, twelve tables and a rib of beef hung in the cold room to see what would happen. Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor.

an evening at the grill

Watch The Kitchen

behind the scene

Our Chefs

Marco Ferrante, Executive Chef
executive chef

Marco Ferrante

  • Trained AtCulinary Institute, Hyde Park
  • At The Fire24 Years
  • SignatureThe 45-Day Ribeye
Viktor Brandt, Head Butcher
head butcher

Viktor Brandt

  • Trained AtFleischerschule, Augsburg
  • At The Fire19 Years
  • SignatureWhole-Animal Butchery
Lena Hartmann, Sous Chef
sous chef

Lena Hartmann

  • Trained AtLe Cordon Bleu, London
  • At The Fire12 Years
  • SignatureBone Marrow & Sourdough
Tomás Reyes, Grill Master
grill master

Tomás Reyes

  • Trained AtParrilla Training, Buenos Aires
  • At The Fire15 Years
  • SignaturePicanha Over Oak
you said about us

Testimonials

Lorem ipsum dolor sit amet, consectetur adipisic sed do eiusmod tempor incidid sens as out labore et dolore magna aliqua. Ut enim ad minim venia quis nostrud.

Robert ChangSommelier

Duis aute irure dolor. Lorem ipsum dolor sit amet, consectetur adipisic sed do eiusmod tempor incidid sens as out labore et. Ut enim ad minim venia.

Andrea ChungFood Critic

Exercitation co laboris nisi ut aliquip ex ea commodo conse. Lorem ipsum dolor sit amet, consectetur adipisic sed do eiusmod tempor incidid.

Michael GordonA Regular Since 2011
+362,140 ReviewsRated 4.8 by our guests