The Fire
Started Here
It started with a fire pit, a cast iron grate, and a stubborn belief that beef deserves better than a gas burner.
James Callahan spent twenty years as a pitmaster in the Hill Country of Texas, chasing smoke rings and perfecting the craft of open-flame cooking. He learned to read fire the way most chefs read recipes — by feel, by instinct, by the way the fat renders at exactly the right moment.
In 2019, he brought that fire to Tribeca. Not to recreate Texas barbecue in Manhattan, but to apply those decades of flame craft to the finest dry-aged steaks in the city.
Every cut that leaves our kitchen has been dry-aged 45 days in-house, seasoned with nothing but kosher salt and black pepper, and cooked over a bed of white oak and fruitwood. No gas. No shortcuts. Just fire, time, and respect for the animal.
The result is a steak that tastes the way steak is supposed to taste.
