Dry-Aged Ribeye
45-day dry aged bone-in ribeye, smoked bone marrow butter, chimichurri, ember-roasted shallots.
$85
The Process
Chef Marco Reyes grew up watching his grandmother cook over wood in rural Oaxaca. Every meal was an event, every flame a medium.
He spent 12 years in Michelin-starred kitchens across Europe, mastering precision. But he always missed the smoke. The unpredictability.
EMBER is his first word. A return to the fire, elevated by decades of discipline. This is not just cooking; this is alchemy.
