Most steakhouses buy their meat from a supplier and hand it to a chef. We butcher our own meat in-house by our master butcher, which means we control every stage from sourcing to the plate. We also operate a working deli and cheesemonger counter, so you are eating in a space surrounded by the products that go into your meal. Reviewers consistently describe us as impossible to categorise — part butcher, part deli, part restaurant, part wine merchant — and we think that is exactly the point.
