Burgers, Tacos,
Pit Meats & Taps.

Two 1/4 lb Texas wagyu smash patties seared on hardwood plancha, melted smoked Oaxaca cheese, charred jalapeño bacon jam, roasted garlic chipotle aioli on toasted brioche bun. Served with seasoned comal fries.

Thick hardwood-grilled chuck patty drenched in skillet queso blanco with roasted poblanos, crispy crushed heirloom tortilla ribbons, sliced avocado, and house salsa macha.

Buttermilk-brined crispy chicken thigh tossed in woodfire ancho hot honey glaze, shaved cabbage lime slaw, pickled jalapeños, and crema on grilled bolillo bread.

Post-oak slow-smoked prime beef brisket sliced thick, smothered in sharp aged cheddar, sweet caramelized onions, and house mezcal barbecue reduction on artisan Texas sourdough.

Three yellow heirloom corn tortillas stacked with 14-hour hardwood-smoked heritage pork belly, salsa verde cruda, pickled red onions, fresh micro-cilantro, and chicharrón crackling dust.

Three comal-crisped tortillas dipped in spiced chili broth, filled with 10-hour braised beef shank and melted bubbling Oaxaca cheese. Served with a piping hot cup of rich bone broth consommé for dipping.

Wild Gulf rockfish seasoned with chili lime rub and grilled over open embers. Topped with chipotle citrus slaw, avocado mash, radish coins, and pico de gallo on white corn tortillas.

Oyster and shiitake mushrooms roasted in garlic olive oil over mesquite wood, blistered poblano rajas, toasted pepitas, and silky lime cashew crema on yellow heirloom tortillas.

Half rack of tender post-oak smoked baby back ribs with deep mahogany smoke ring, caramelized chipotle wildflower honey mop glaze, served with cotija lime corn and house pickles.

The ultimate table shareable: 1/2 lb prime smoked brisket, half rack chipotle ribs, crispy pork belly carnitas, 6 warm hand-pressed tortillas, charred corn ribs, house pickles, and fresh salsa flight.

Eight jumbo chicken wings smoked over post-oak embers then flash-fried crispy to order. Tossed in fiery habanero wildflower honey glaze, served with house cilantro lime crema.

Stone-ground comal chips baked with melted Chihuahua & Oaxaca cheeses, 14-hr smoked pork carnitas, slow-cooked black beans, fresh jalapeño rings, guacamole scoop, and cotija crema.

Wood-charred Texas sweet corn quarters curled over embers, brushed with cotija garlic crema, chile pequin dust, fresh squeezed key lime juice, and micro cilantro.

Artisanal Oaxacan mezcal, fresh squeezed lime juice, organic blue agave nectar, charred dehydrated orange wheel, and a hand-dipped volcanic black lava salt rim.

100% Blue Agave blanco tequila, house-brewed organic hibiscus flower syrup, fresh ruby red grapefruit juice, splash of mineral water, and smoked pink salt rim.

Your personal custom paddle: choose four 5oz sample pours from our 18 rotating taps featuring independent Texas, California, and Pacific Northwest craft microbreweries.

Fried crisp to order in traditional fluted loops, tossed in aromatic Mexican cinnamon sugar. Served with warm smoked dulce de leche and Mexican spiced chocolate dip.