Fire on the menu.

Oak-smoked, finished with Ghost Orchard glaze and pickled celery.

Aged cheddar, house pickles, smoked paprika, butter crackers.

Cornmeal crust, Verde Fermento aioli, fresh herbs.

Texas oak-smoked prime brisket, Ember Reserve, house pickles, grilled bread.

Crisp buttermilk chicken, wildflower hot honey, slaw, skillet biscuit.

Slow-roasted pork belly, charred onion purée, ember glaze.

Gulf redfish, lemon-herb butter, seasonal greens.

Lime crema, cotija, cilantro, smoked chili.

Three cheeses, toasted breadcrumbs, a whisper of smoke.

Slow-braised, cider vinegar, garlic.

Cast-iron baked, whipped honey butter.

Toasted Texas pecans, bourbon caramel, vanilla cream.

Dark chocolate custard, subtle chili finish, sea salt.

Bourbon, bitters, oak smoke, orange peel.

Blanco tequila, fresh grapefruit, Mango Scorpion rim.

A rotating selection of local brews and thoughtfully chosen wines.