09/22/2026
The Tomahawk doesn't rush.
It starts with a cut big enough to earn its name, then goes straight onto an open flame that's been running long before the doors opened tonight. No shortcuts, no adjustments for the clock — just high heat, patience, and a bone-in ribeye that knows exactly what it's doing. What comes back to the table is meant for more than one fork.
Pull up a chair. This one's better shared.
Open daily · 6 AM–3 PM
