Wood-Fired · Dry-Aged · Buenos Aires Heritage
Sear
The story isn't complete until you sit down.
A decade learning the language of open flame.
Mendoza, Argentina — 2009
I didn't come home from Argentina with a recipe. I came home with a question: what happens when you stop trying to control fire, and start listening to it instead?
Eleven years at the parrilla taught me that the best steak you'll ever eat isn't about the cut. It's about the relationship between the animal, the land it grazed, the oak it burns over, and the person tending the flame. Everything else is decoration.
Sear is the answer to that question. It took us eighteen months to build the dry-age program. Another two years to source the ranch. We had the grill fabricated from a locomotive boiler because nothing on the market burned the way we needed it to.
— Daniel Reyes, Chef & Founder
Mendoza, Argentina
Chef Daniel Reyes spends four years at a family-run parrilla in Mendoza. He learns that fire is not a tool — it is a collaborator.
Texas Hill Country
A 400-acre ranch outside Fredericksburg is sourced. Hereford and Wagyu cross. Grass-finished on native grasses, harvested at 30 months.
The Dry-Age Program
An eighteen-month program is built. A Himalayan salt-tiled aging room. Cuts selected weekly, tagged, tracked. No shortcuts.
The Grill
A custom wood-fired grill is fabricated from a decommissioned locomotive boiler. It burns post oak and mesquite. There is nothing else like it.
The program took eighteen months to build. It shows.
The Locomotive Grill
Fabricated from a decommissioned 1947 boiler. Burns post oak and mesquite. There is nothing else like it.
Dry-Age Program
Himalayan salt-tiled aging room. Every cut selected weekly, tagged, and tracked by hand.
Hill Country Ranch
Hereford-Wagyu cross, grass-finished on native grasses outside Fredericksburg, TX.
Harvest Age
Animals harvested at 30 months minimum. Patience is the first ingredient.
Per Animal
We take only the ribeye and strip. Everything else goes to the butcher case or the kitchen.
Buenos Aires
Chef Reyes spent eleven years at the parrilla before lighting the first fire here.
What comes out of the fire.
The Tomahawk
Bone-In Ribeye · 40oz
Forty-two-day dry-aged. Seared over post oak at 900°F, rested twelve minutes, finished with rendered bone marrow butter and Maldon.
Porterhouse
Strip & Tenderloin · 32oz
The table-sharer. Carved tableside on a reclaimed mesquite board. Serves two with time to argue over the tenderloin.
The Thursday Burger
Dry-Aged Blend · Off-Menu
It never made the menu and it never left it. A blend of dry-aged trim, smoked cheddar, pickled jalapeño, and a brioche bun we bake at 4am.
Cast-Iron Cornbread
Starter · Smoked Honey
Baked in the same cast iron since opening night. Honey sourced from the ranch apiary. Break it at the table.
The story isn't complete until you sit down.
Three ways in. One room. The same fire behind all of it.
Reserve Your Table
The tomahawk arrived like a main character. We didn't speak for four minutes.
James R.
Anniversary dinner, corner booth
I've closed three deals at the bar. The Thursday burger is worth the flight.
Patricia Nguyen
Corporate client, regular
The dry-age program isn't marketing. You taste eighteen months in every bite.
Michael Torres
Food writer, visited twice
I ordered the butcher case for my parents' anniversary. My father called me the next day.
Sarah Okonkwo
Home delivery customer
Pull up a chair. The fire's been going since dawn.
Reserve Your Table