
Grill
Enjoy your dining experience with actual open-fire hearth and grates where meat is cooked with firewood. Let us know your desired doneness.
Grill - Dry Aged Steak
Aging produce excellent tender and juicy steak. The process let natural enzymes slowly break down muscle tissue making the fibers within the muscle more moist and flavorful. For dry aging, the meat is placed in dry ager with controlled temperature and left to age for several weeks. The process takes longer time compare to wet-aging. It imparts a flavor that is both earthy and nutty with a slightly tart taste, akin to blue cheese.










Grill - Wet Aged Steak
Aging produce excellent tender and juicy steak. The process let natural enzymes slowly break down muscle tissue making the fibers within the muscle more moist and flavorful. Wet aged steak is cuts of beef that are vacuum-sealed in plastic bag and placed in refrigeration for relatively short time. The process produce a vibrant “fresh, metallic” flavored steak.











