01Post oak
Dry-aged ribeye
Forty-five days, bone in. Bone marrow butter and a charred shallot.
22oz$78
On the grate tonight
- Tomahawk for two4 left
- Dry-aged ribeye, 45 days9 left
- Counter, 7:00 pm2 seats
Wood-fired grill · East Austin, Texas · Since 2017
One fire. Every plate.
01The fire
Fourteen hours on one fire
The day runs on the fire, not the clock. This is a Saturday at the grate, from the first split log to the coals we bury in ash for tomorrow.
6tons of post oak a month, from one ranch outside Giddings
45days in our aging locker before a ribeye meets the grate
0gas lines in the building. The fire is the whole kitchen.
At the grate · 1:00 pm
72°F
Split
Dub splits the day's post oak out back. It comes from one family ranch outside Giddings and seasons for a year under tin before it gets near the grill.
Lit
One match and a fistful of oak shavings. No lighter fluid, no starter cubes, ever. The first hour is all flame and no cooking.
Coals
The logs have burned down to a bed six inches deep. The grates come down, and the ribeyes leave the aging locker to warm through.
Doors
The bed is raked into three zones: a hot side for searing, a middle for roasting and an edge for resting. Bread goes on first.
Full fire
Forty covers in the room and a split of oak on every twenty minutes. Mesquite goes on for the last four minutes of every tomahawk.
Last tickets
The grates go up. Sweet potatoes get buried at the edge of the coals to roast slowly overnight for tomorrow's menu.
Banked
We cover the coals in their own ash and let them sleep. By two tomorrow there's still enough heat in there to start again.
02The menu
From the fire
Cuts are weighed raw, cooked to the temperature you ask for and rested on the warm side of the grate. The menu follows the butcher's week, so a cut or two usually sells out by eight.
02Post oak + mesquite
Tomahawk for two
Carved at the table. Smoked salt, chimichurri and a hard mesquite finish.
40oz$165
03Mesquite
Wagyu bavette
Texas wagyu from Bastrop. Salsa macha and grilled spring onions.
10oz$54
04Peach wood
Berkshire pork chop
Brined for two days. Peach mostarda and burnt sage.
16oz$46
05Pecan
Redfish on the half shell
Gulf redfish grilled scale side down. Brown butter, capers, charred lemon.
14oz$42
06Pecan
Half chicken under a brick
Pressed flat over the coals. Green chile salsa verde.
24oz$32
+$4 each
Butters & sauces
- Bone marrow butter
- Chimichurri
- Salsa macha
- Green chile verde
- Horseradish crema
- Smoked salt flight
In the embers Buried right in the coals
- Coal-roasted carrotsWhipped feta, dukkah, hot honey16
- Overnight sweet potatoCane syrup butter, chili crunch14
- Leeks in the ashesRomesco, toasted almonds15
- Charred cabbageAnchovy butter, crisp breadcrumbs13
- Grilled cornCotija, lime, ancho12
- Pan de campoBaked in cast iron, smoked butter9
To finish Last of the fire
- Smoked chocolate potEmber-toasted marshmallow12
- Grilled peachBurnt honey ice cream11
- Mesquite caramel flanWhipped crème fraîche11
Steaks are cooked to order and rested five minutes. Tell us about allergies when you book; nearly everything can be cooked on its own clean grate.
03The woodpile
Four woods, four jobs
No charcoal bags, no pellets. Four Texas woods sit in the rick by the back door, and each one is split and stacked for a reason.
The rick, back door, Thursday delivery.
-
01
Post oak
Quercus stellata · Giddings, Texas
The backbone. Burns steady and clean at 700 to 800 degrees with a mild smoke that tastes like Central Texas. Every fire starts on it and ends on it.
- Heat
- Smoke
- We use it for
- Beef, the base bed, bread
- Seasoned
- 12 months
-
02
Mesquite
Prosopis glandulosa · San Angelo
Hot, fast and loud. It spits sparks, runs past a thousand degrees and turns bitter if you let it linger, so it only goes on for the last minutes of a sear.
- Heat
- Smoke
- We use it for
- Tomahawks, bavette
- Seasoned
- 18 months
-
03
Pecan
Carya illinoinensis · Seguin
Hickory's gentler cousin. Medium heat and a sweet, nutty smoke that's kind to anything delicate. Orchard prunings, picked up every January.
- Heat
- Smoke
- We use it for
- Redfish, chicken, oysters
- Seasoned
- 9 months
-
04
Peach
Prunus persica · Fredericksburg
Winter prunings from two Hill Country orchards. It burns quick and smells like August, so we save it for pork and for the peaches themselves.
- Heat
- Smoke
- We use it for
- Pork chop, grilled peach
- Seasoned
- 6 months
Why Ironbark? Nell learned to cook over Australian ironbark on a sheep station in New South Wales. It burns so hot it warps steel. We cook on Texas oak now, but we kept the name.
04The counter
Eight seats at the hearth
Eight stools face the fire, close enough to feel it on your face. Nell and Dub cook nine courses straight off the coals and hand them across the rail, talking you through each one. It's the best seat in Austin to learn how a fire behaves.
- When
- Thu to SatOne seating at 7:00 pm
- Nine courses
- $125Gratuity included
- Pairings
- $70Wine, or $40 zero-proof
- Booking
- On the 1stSeats open a month ahead
This week at the counter
- Oysters roasted in the shell Pecan
- Pan de campo, smoked butter Post oak
- Leeks in the ashes, romesco Embers
- Redfish collar, charred lemon Pecan
- Coal-roasted carrots, hot honey Embers
- Quail, peach glaze Peach
- Ribeye cap, bone marrow Post oak
- Overnight sweet potato Embers
- Smoked chocolate, marshmallow Mesquite
The fire sets the pace. We keep up.
Nell Treviño, chef and owner
05Visit
Find the fire
2208 East 7th Street
Austin, Texas 78702Between Chicon and Pleasant Valley, with a gravel lot out back and a bike rack by the woodpile.
- Monday
- Closed, the fire rests
- Tuesday to Thursday
- 5:00 to 10:00 pm
- Friday and Saturday
- 5:00 to 11:00 pm
- Sunday supper
- 4:00 to 9:00 pm