A house built on fire, salt, and good company.
Tony comes to us from the legendary Peter Luger Steakhouse, where he spent decades learning the trade the only way it's properly learned — at the broiler, on the floor, under the eye of butchers who handled USDA Prime by feel alone. For the first time, he brings that iconic New York steakhouse experience home to Chatham.
The promise hasn't changed since his first night in Brooklyn: source the best, season it well, and let the fire do the talking. Our beef is USDA Prime, hand-picked from the Midwest and Nevada and dry-aged on the premises for a minimum of twenty-eight days. Seafood arrives daily from the docks. Sides are family-style; the welcome is, too.
Whether it's a quiet Tuesday at the bar or a long Saturday in the back room with thirty of your favorite people, you'll find the same thing on the table: a charred crust, a tender center, and a reason to stay another round.
From our table to yours,
Tony — Steak Sommelier
