Dry-Aged Ribeye
45-day dry-aged, ember-grilled, finished with bone-marrow butter.
From the fire
Cooked over oak, start to finish
A short taste of the board — the full menu changes with the season and the coals.
Oak-Smoked Chicken
Brined and slow-smoked over oak, charred lemon, herb jus.
Blistered Flatbread
Fire-blistered dough, seasonal toppings, a drizzle of hot honey.
Our story
Fire, oak, and a little patience
We cook the old way: a live hearth, seasoned oak, and time. No shortcuts, no fryers — just heat, smoke, and ingredients from growers we know by name.
- A live wood hearth at the heart of the room
- Dry-aging in-house, whole-animal butchery
- Produce from Tri-Cities farms, changed weekly
The space
Warm light, low tables, open flame
Hours
Tue–Thu 5–10pm
Fri–Sat 5–11pm
Sun 5–9pm · Mon closed
Find us
128 E Elk Ave
Elizabethton, TN 37643
(000) 000-0000
Reserve
Walk-ins welcome at the bar.
Tables best booked ahead.