We don’t chase trends.
We chase smoke and flavor.

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Every dish starts with a flame and something worth respecting — fish from the Gulf, vegetables just dug from the Earth, wild game that was just running across the prairie.

We cook like nothing’s disposable. Bones become broth. Trimmings become sauce. Yesterday’s ash becomes our dining room paint.​

It’s dinner, sure. But also a quiet rebellion against waste and mediocrity.

The only wood fire chefs counter in Texas