Our Story
Seventeen years of fire, salt and patience.
Seventeen Years Of Fire
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2009One Grill
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.
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2012The Ageing Room
A glass-walled room at one degree, a steady breeze and the first ribs to reach forty-five days. Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor.
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2015Oak On The Fire
Charcoal gives way to split oak, and the grill gets its three heats: sear, roast and rest. Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor.
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2018The Butcher Counter
Viktor Brandt joins from Augsburg and the counter opens at the front of the house. Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor.
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2021
The Fire Room
A private room for twenty-four beside the grill, and a cellar of big reds under it. Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor.
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2024The Bar
A bar of its own: a smoked old fashioned, a cherry negroni and the late steak frites. Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor.
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2026Seventeen Years
Four at the fire, five cuts on the hooks and the same rib, hung the same way. Lorem ipsum dolor sit amet, consectet adipisicing eli sed do eiu sm od tempor.
The same rib, hung the same way, on the same hook, for seventeen years.
Marco Ferrante · Executive Chef
- 2009The First Fire
One grill and twelve tables in the Meatpacking District.
- 90Days On The Hook
The longest our ribs hang in the ageing room.
- 9Cuts On The Grill
Each one priced by the hundred grams.
- 74Degrees, At Most
Well done: the hottest core we pull a steak at.
A Table By The Fire
Book a table tonight and taste seventeen years of practice: the rib, the fire and the patience.