The Menu Experience
Farm to flame. Every plate.
Wood-Fired Mains
Bone-in ribeye, whole branzino, heritage pork chop — all kissed by hardwood flame. Our grill master has been cooking over fire for 20 years. The difference isn't subtle.
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Seasonal Starters & Salads
Burrata with heirloom tomatoes in summer. Roasted beet tartare in winter. Every starter is built to share — or not. We don't judge.
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Desserts
Pastry chef Anna Reeves makes everything in-house. The wood-fired berry cobbler is worth the trip alone. Churros with Mexican chocolate sauce on weekends.
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Bar & Cocktails
Full craft bar. 60 wines. 12 local beers. Cocktails built from house syrups and local spirits. Happy hour Tue–Thu 5–6:30.
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The same standards on every job.
Honest Pricing
Written quote before we start. No hidden fees. The price you see is the price you pay.
Fast Response
Same-day service when possible. We know you're waiting — we don't make you wait long.
Licensed & Insured
Fully licensed, fully insured. We pull permits and pass inspections. Every time.
4.8 stars
6+ verified reviews. Our reputation is our business.
“The wood-fired ribeye is the best steak I've had in Nashville. Not the fanciest place in town — better than that. Real food, real fire, real people. We come every other week.”