Dinner, the chef'scounter & classes.

Tables & experiences

What you can book

1. 01Dinner reservationA table in the dining room, in sight of the post oak grill. Steaks are dry-aged in house for 45 days and cut to order, and the full smokehouse menu runs all evening. Booking is free and we hold your table for 15 minutes.2 hours, in the dining roomFree to book
2. 02Chef's Counter tastingEight seats facing the grill and seven courses cooked in front of you, from beef tartare to a 45-day dry-aged ribeye carved at the counter. Marcus or one of the grill cooks talks you through each cut. Price is per guest, drinks pairing extra.2.5 hours, Thursday to Saturday eveningsfrom $120
3. 03Private dining roomA room of your own behind the main dining room, with one long table for up to 14 guests. Choose a set menu built around a whole dry-aged rib or a smokehouse spread, and we look after the rest. The price is the minimum spend for the room.3 hours, book 2 weeks aheadfrom $600
4. 04Butchery classTwo hours at the block with one of our butchers. You break down a whole beef short loin into steaks, learn to sharpen and hold a knife properly, and take home everything you cut. Aprons, knives and coffee are provided.2 hours, Saturday morningsfrom $95
5. 05Whole-hog cateringWe bring the smoker to you. A whole hog cooked over post oak for 14 hours, pulled and served by our pit crew with slaw, pickles, beans and rolls. Feeds 40 to 60 guests, and we clear up before we leave.Book 3 weeks aheadfrom $1,400
6. 06Custom cutting orderTell the butcher what you want and how thick you want it: a whole rib cut into tomahawks, a brisket trimmed for your smoker, a half hog broken down for the freezer. We cut, vacuum seal and label every piece. Meat is priced by weight on top of the cutting fee.Ready within 2 working daysfrom $25