Dry-aged beef, open flame, and a wine list that is longer than it needs to be. Dinner from five, seven nights.
We built the kitchen around the fire, then built the room around the kitchen.
Forty-two seats, one hearth, and no music loud enough to stop a conversation. Everything on the menu passes over live oak at some point — including a few things that surprise people.
Marcus Hollow · Chef & OwnerNo gas assist, no charcoal shortcut. The fire is lit at two and burns down all night — which is also why the last table eats better than the first.
Thirty-five days minimum in our own cabinet, cut to order. You can see the cabinet from the bar, which keeps everyone honest.
We will not add covers to take more money on a Saturday. The room works at this size and stops working above it.
One long table, its own hearth, and a set menu built with you rather than handed to you. Available Tuesday through Thursday, and Sundays after four.
Tables are held for fifteen minutes. Walk-ins are always welcome at the bar, where the full menu is served.