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Dinner Nightly From 5 pm The Oak Fire Is Lit At 4 pm
Order Now
A dry-aged steak resting on an oak board
from the butcher's block

Prime Cuts

A seared cut with orange and edible flowers
sixty days on the hook

Dry Aged

A tall glass on the bar
the bar opens at five

Butcher & Bar

  • Dry-Aged In House

    Ribs on the hooks up to ninety days

  • Oak-Fired Grill

    Seared over embers, rested on steel

  • Butcher Counter

    Cut to order, ready to collect

  • Wine & Cocktails

    Big reds and a smoked old fashioned

recommendations

Whole Animal Butchery

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From The Counter
The head butcher in his black jacket
A rib of beef on the block
nose to tail

The Butcher's Diagram

Each card lights its cut on the steer as it passes: where the steak comes from, what else the primal gives, and what it costs on our grill.

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now lit The Chuck

01

Chuck

Flat iron, chuck eye, the burger blend.

  • On Our GrillFlat Iron, $9 / 100 g
  • Best AtMedium Rare
02

Rib

Ribeye, tomahawk, the côte de boeuf.

  • On Our GrillRibeye, $14.50 / 100 g
  • Best AtMedium Rare
03

Short Loin

Striploin, T-bone, porterhouse.

  • On Our GrillStriploin, $13.50 / 100 g
  • Best AtMedium Rare
04

Tenderloin

Fillet, chateaubriand, medallions.

  • On Our GrillFillet, $18 / 100 g
  • Best AtRare
05

Sirloin

Picanha, top sirloin, tri-tip.

  • On Our GrillPicanha, $10.50 / 100 g
  • Best AtMedium Rare
06

Flank

Bavette, flank steak.

  • On Our GrillBavette, $9.50 / 100 g
  • Best AtMedium Rare
07

Short Plate

Short rib, skirt.

  • On Our MenuBraised, Smoked, Minced
08

Brisket

Smoked brisket, pastrami.

  • On Our MenuBraised, Smoked, Minced
behind the scene

The Block & The Fire

4 At The FireChefs, the grill and the block
to take home

From The Counter

The Counter Opens At 10 am
Cut to your weight, wrapped in paper, ready to collect or delivered chilled.

Cut To OrderTomahawk, 35 Days
Dry-Aged Cuts

Tomahawk, 35 Days

$8.40 / 100 g
1000 g, $84.00
the fire at work

Watch The Grill

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Robert ChangSommelier

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Andrea ChungFood Critic

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

Your Order

Everything in the bag lands here, weighed as you chose it. Collect it from the counter in a slot or have it brought to your door.

Your Details

Collect Or Deliver

visit or write

Find Us

For a table, a private dinner, a special cut from the counter or simply to say the ribeye was good.

The Week

  • Monday5 pm - 11 pm
  • Tuesday5 pm - 11 pm
  • Wednesday5 pm - 11 pm
  • Thursday5 pm - 11 pm
  • Friday12 pm - 12 am
  • Saturday12 pm - 12 am
  • Sunday12 pm - 10 pm

visit us

Find Us

118 Gansevoort Street, New York, NY 10014
+1 212 555 0148, example@example.com

  • Monday5 pm - 11 pm
  • Tuesday5 pm - 11 pm
  • Wednesday5 pm - 11 pm
  • Thursday5 pm - 11 pm
  • Friday12 pm - 12 am
  • Saturday12 pm - 12 am
  • Sunday12 pm - 10 pm
Dinner Nightly From 5 pm