Creekstone ribeyes, dry-aged in-house and broiled over white oak. A dining room and a pub next door, in a former warehouse off East Washington.
We receive Creekstone ribeyes whole, subprimal, on Tuesdays. They hang in our dry-aging room at 36°F and 78% humidity for a minimum of forty-five days. We hand-cut every portion to order on a single carbon-steel Sabatier, broil them over white oak at twelve hundred degrees, and serve them with marrow butter and flake salt. Nothing else is added. *Note: This is a fictional concept. No restaurant operates at this address.*
Walk through the arch from the dining room and the lights come up. Sixteen taps, a back-bar with two hundred spirits, a cocktail program built around brown liquor and stirred drinks. After ten the back room gets loud and stays open until midnight.
We seat forty-eight at a time and turn the dining room once. Reservations open thirty days in advance and go quickly on weekends. Same-day requests are taken by phone after three.