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Dinner nightly from 5 PM · Bar from 4 PM140 Foundry Street, Millbrook
(555) 018-4410Reserve a table
Tomahawk steak searing over an open wood fire

Wood-fired chophouse · Millbrook

Dry-aged in house. Cooked over white oak.

Steaks we age ourselves for 28 to 60 days, a fire lit at four every afternoon, and leather booths that have seen a lot of birthdays.

See the cuts

Find a table

Nine or more, or the Vault? Call (555) 018-4410

Know your cut

Every steak starts as a whole primal from two family ranches. We age it on the bone, then cut it to order.

ChuckRoundBrisketPlateFlankRibShort loinSirloin 1 2 3

From the rib

  • Bone-in ribeye$7822 oz · aged 45 daysRich and well marbled, the house favourite.
  • Tomahawk for two$16536 oz · aged 45 daysThe long-bone ribeye, carved at the table.

From the short loin

  • New York strip$6216 oz · aged 28 daysFirm and beefy, with a clean edge of fat.
  • Filet mignon$588 oz · aged 21 daysThe most tender cut, mild and lean.
  • Porterhouse for two$14840 oz · aged 35 daysStrip and filet on one bone.

From the sirloin

  • Picanha$4612 oz · aged 28 daysThe sirloin cap, grilled in its own fat.

Every steak comes with a sauce of your choice. We cook to medium-rare unless you ask otherwise.

See the full menu
Beef ribs and loins in a dry-aging cabinet

The aging room

Twenty-eight to sixty days, on the bone

Behind the glass by the bar, whole ribs and loins hang at 34°F while the air does the work: the meat loses water, gains flavour and turns tender.

  1. Bought wholeWhole primals from two family ranches, delivered on Mondays.
  2. Aged on the bone28 to 60 days at 34°F, turned by hand every week.
  3. Cut to orderSteaks are cut the afternoon you eat them, never before.

Meet the chef

Leather, brass and white tablecloths

Three rooms under one roof: a quiet dinner for two, a long night at the bar or a party of sixteen behind the cellar door.

  • The dining roomBooths and tables for ninety
  • The barWalk-ins and the full menu from 4 PM
  • The VaultPrivate dining for ten to sixteen
Private dining
Dining room with a carved ceiling and leather booths
Oxblood leather banquette beside a wooden table

The bar

Classic cocktails made the slow way, forty bourbons and ryes, and a wine list built for red meat.

  • Oakbrand old fashionedBourbon, demerara, smoked orange$17
  • Black ManhattanRye, amaro, cherry bitters$18
  • Gibson martiniGin or vodka, cocktail onion$16
  • Bourbon flightThree one-ounce pours$28
Old fashioned on a marble bar table
Arched brick wine cellar lit by sconces

The Vault, for up to sixteen

A brick cellar under the dining room with one long table, its own server and the wine racks all around you.

Plan a private dinner

Visit

On Foundry Street, under the brass clock

Valet parking from 5 PM at the front door; the Foundry Street garage is a block away.

140 Foundry Street
Millbrook

Get directions Call (555) 018-4410

Opening hours

  • Mon – Thu5:00 – 10:00 PM
  • Fri – Sat5:00 – 11:00 PM
  • Sunday4:00 – 9:00 PM
  • BarDaily from 4:00 PM