Wood-Fired Smokehouse
"Igniting white oak charcoal to 850°F searing temperature..."
Experience hand-carved Wagyu ribeyes, rosemary-skewered lamb, and wild prawns seared to perfection over French oak and white Binchotan embers.
Charred with garlic herb tallow butter and Maldon sea salt flakes over oak coal.
Select our signature charcoal and timber fuels to learn how each imparts its distinctive sear and aroma.
Hand-crafted from Kishu oak, burns with zero flame flare-ups to preserve delicate natural intramuscular fat.
Smokeless High Radiant Heat
Rosemary Lamb Skewers & Wagyu Cuts
Himalayan Salt Dry-Aging Chamber for supreme tenderness.
Smokeless high-heat charcoal that locks in natural meat juices.
At The Elite Grill, we reject shortcuts. Every morning, our pits are stoked with natural oak, cherrywood, and Japanese white binchotan charcoal. We procure exclusively pasture-raised livestock, allowing each cut to age patiently in our temperature-controlled Himalayan rock salt vaults.
Decades of combined culinary expertise dedicated solely to wood-fired meat artistry.
Directly partnered with local family-owned ranches with 100% grass-fed assurance.
Uncompromising table service, pairing masterclasses, and customized cuts cooked to your exact request.
From world-renowned culinary columnists to our cherished neighborhood regulars.