Meat and vegetable food, such as fern-root, was broiled over the fire, but boiling in a vessel was unknown.
Both locations offer appetizers, including bacon-wrapped scallops, deep fried tofu and broiled tuna tataki.
In addition to steak, the restaurant also serves dishes, such as blue cheese meatloaf, slow-cooked pork shank or broiled lobster.
Try the broiled ground sirloin parmigiana or the veal scallopini.
The menu consists of over ten different steaks all broiled over Bob Kittleman's mesquite charcoal fire pit along with a few non-steak items such as mesquite grilled chicken, Italian spaghetti and the vegetarian plate.