Our Philosophy
Raw Intensity, Surgical Precision
CARNAGE is a study in fire and protein. We source sustainable, high-quality cuts and prepare them over open flames, stripping away the unnecessary to focus on the primal, unforgettable essence of the ingredient.
Open Hearth
Prime cuts seared over white-hot hardwood coals for intense, smoky depth.
Dry-Aged Craft
Sustainable proteins aged in-house to achieve peak tenderness and flavor.
Refined Service
Minimalist elegance meets attentive hospitality in our intimate dining room.
Signature Cut
Dry-Aged Ribeye on Ember
Our Provenance
Commitment to Ethical Sourcing
We believe that exceptional flavor begins with responsible stewardship. Our kitchen honors the land and the animal through rigorous sourcing and precise craft.
Provenance
Ethical Partnerships
We source exclusively from sustainable farms that prioritize animal welfare and regenerative land management practices.
100% Traceable
Quality
Pasture-Raised
Our livestock roam free on open pastures, ensuring superior marbling, natural flavor, and ethical integrity in every cut.
Grass-Fed
Zero-Waste
Whole-Animal Craft
Our butchers utilize every part of the animal, minimizing waste while honoring the craft of traditional butchery.
Full Utilization
Seasonal
Seasonal Selection
Our menu evolves with the seasons, featuring grilled specialties that highlight the peak freshness of local harvests.
Farm-to-Table
Wood-Fired
Open-Flame Mastery
We use hardwood coals to sear our proteins, locking in intense, smoky flavors that define our signature dining style.
Hardwood Coals
Aged Tenure
Dry-Aging Tenure
Our cuts are dry-aged in-house for up to 60 days, allowing natural enzymes to tenderize and concentrate the flavor.
60-Day Aged
Inquire about our farm partners
Learn more about the producers behind our seasonal menu.