Marco Ferrante
- Trained AtCulinary Institute, Hyde Park
- At The Fire24 Years
- SignatureThe 45-Day Ribeye

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


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.
Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor incididunt ut abore et dolore mag aliqua.
Ribs hang in our own room, at one degree, for weeks.
No gas, no charcoal briquettes: oak logs and their embers.
Flaked salt before the fire, cracked pepper after it.
Every steak pulled at its core temperature, then rested.



+362,140 ReviewsRated 4.8 by our guests