What you're paying for
A good steak shouldnever be a gamble.
- 01
Your steak, the way you ordered it.
We cook to temperature, check every steak with a thermometer, and let it rest before it leaves the kitchen.
- 02
Know what's on your plate.
Every cut on the menu tells you where it's from, how long it aged, and what it weighs. No guessing, no surprises on the bill.
- 03
A room you can talk in.
Low music, soft light, and one server for your table all evening. Nobody rushes you out.
The cuts
Five cuts on thefire tonight.
Every steak comes with sea salt, one sauce and one side. Tap a cut to see it.
How we cook it
We take every steak off the coals at its temperature, then rest it for five minutes.
- Rare50°C
- Medium rare55°C
- Medium60°C
- Medium well65°C
- Well done70°C
- Pepper
- Bone marrow butter
- Chimichurri
- Pommes purée
- Charred broccolini
- Hand-cut fries
- Green salad
Extra side $8.
The cellar
120 bottles, mostly Lebanese and French.
Ask what goes with your cut. We open any bottle under $90 by the glass.
The fire
Oak, burned downto coals.
We light the fire at four. By seven the oak has turned to coals hot enough to crust a steak in minutes and keep the middle pink.
In house
Aged in a roomlined with salt.
Our beef hangs for 21 to 45 days in a cold room with walls of salt blocks. It loses water, gains flavor and turns tender.
- Day 1In the salt room
- Day 21Fillet
- Day 30Striploin
- Day 45Ribeye and tomahawk
Book a table
Pick your table.
Tap a spot on the plan, choose a time, and send it to us on WhatsApp. We confirm within the hour.
Visit
Up the hillin Rabieh.
- Address
- Main road, Rabieh, Metn
- Hours
- Tuesday to Sunday, 7 pm to midnight. Closed Mondays.
- Parking
- Valet at the door.
- Dress
- Smart casual.