01/07/2026
FINALLY FULFILLING MY DREAM TO HAVE A WOOD-FIRED OVEN CONCEPT. All post oak, just like the bbq, but lighter more seasonally focused cuisine. Sourdough pizza with local organic grain from Barton Springs Mill supported by an all day menu featuring locally grown TEXAS FOOD. & our first ever cocktail program, led by Michelin star beverage director Lauren Beckman ❤️🔥
Daniel will be our GM over there, so if you miss seeing him at the butcher shop, don’t worry! He’s just a few miles north.
IT’S CUTE! And yummy y’all. We HAVE to open by first week of Feb bc I’m having a baby girl in March 🤪, so it’s go time. See y’all there soon!