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The menu

Short menu. Long fire.

Everything below is cooked over mesquite or pulled from the garden beds behind the kitchen. It changes with the seasons — this is midsummer's. Dietary questions are welcome; severe allergies, call ahead and we cook on a clean station.

To start $9–16

Charred carrots & whipped feta$12

honey, urfa biber, garden mint — the famous one

Hearth bread & smoked butter$9

baked in the coals, salted hard

Gulf shrimp a la plancha$16

green chile butter, grilled lemon, tortillas

Little gems & buttermilk$11

herbs from the beds, rye crumbs, cracked pepper

From the fire $24–38

Dry-aged ribeye, 28 days$38

mesquite coals, marrow butter, charred spring onion

Whole gulf redfish on the half shell$32

skin-down over fire, green chile butter, tortilla stack

Half chicken al carbon$26

chile-lime marinade, charred jalapeño crema

Smoked mushroom & masa dumplings$24

oyster mushrooms off the grill, herb broth — vegetarian, proudly

Garden sides $8–12

Blistered okra & salsa macha$9
Coal-roasted sweet potato$8

cultured cream, chives, smoked salt

Skillet cornbread$8

sorghum butter — it leaves the kitchen still hissing

Tomatoes, just picked$12

whatever's ripe that morning, olive oil, flaky salt

Sweet $9–11

Burnt-honey flan$9
Chocolate & mesquite tart$11

smoked cream, cocoa nib

Peach cobbler, cast iron$10

for two, honestly; vanilla soft serve

Sunday brunch 10AM–2PM

Hearth-bread French toast$14
Brisket & eggs, salsa verde$17
Garden frittata$13

plus mesquite-smoked bloody marys and a kids' hearth plate

Full bar · short, opinionated wine list · corkage $25, waived on Texas wines. Most dishes can run gluten-free — tell your server. The menu follows the seasons; prices include the kitchen's living wage, so tipping is truly optional.

Hungry yet?

Tables for six or fewer book online in a minute. Larger — or the whole Garden Room — call or price the event first.

Reserve a table →Price an event