✦

Cooked over ash
& open flame

Dry-aged in-house · Grilled on Lithuanian birch

Our philosophy

We buy whole carcasses from two farms in Dzūkija, age them for up to sixty days in a Himalayan-salt chamber, and cook them over nothing but birch embers.

From the chamber

The Cuts

All steaks served with bone-marrow butter, charred shallot & sea salt from Klaipėda.

The cellar

Big reds for big plates

Our sommelier keeps a list that leans toward the Rhône, Rioja and Napa — wines with the structure to stand beside a charred rib-eye. Ask for the Coravin list: rare bottles by the glass.

640Labels

38By the glass

1982Oldest vintage

Reservations

We buy whole carcasses from two farms in Dzūkija, age them for up to sixty days in a Himalayan-salt chamber, and cook them over nothing but birch embers.

The Cuts

Big reds for big plates

Reserve your table