PRIMAL
PERFECTION
WHERE FIRE MEETS EXCELLENCE
Dry-aged prime beef | Live-fire cooking | Curated wine cellar
THE CUTS
Only the finest USDA Prime and Japanese Wagyu beef, dry-aged to perfection
RIBEYE
450g
The king of steaks. Heavily marbled with intense beefy flavor and buttery texture.
FILET MIGNON
220g
The most tender cut. Lean yet luxurious with a delicate, melt-in-your-mouth texture.
NEW YORK STRIP
400g
Perfect balance of tenderness and flavor. Firm texture with a rich, beefy taste.
PORTERHOUSE
680g
Two steaks in one. Combining strip and tenderloin for the ultimate experience.
TOMAHAWK
900g
Show-stopping ribeye on the bone. Dramatic presentation meets primal flavor.
WAGYU A5
170g
The pinnacle of beef. Legendary Japanese marbling creates unparalleled richness.
DONENESS
Your steak, your way. Each temperature brings out different flavors and textures.
RARE
49-52°CCool red center. Soft texture.
MEDIUM RARE
54-57°CWarm red center. Our recommendation.
MEDIUM
60-63°CWarm pink center. Firm texture.
MEDIUM WELL
66-68°CSlightly pink center. Well-done edges.
WELL DONE
71°C+No pink. Fully cooked throughout.
Chef's Tip: We recommend Medium Rare for the optimal balance of tenderness and flavor
WINE CELLAR
Curated selections to elevate your dining experience
CABERNET SAUVIGNON
Napa Valley, California
Bold tannins with dark fruit. Perfect for ribeye and strip steaks.
MALBEC
Mendoza, Argentina
Rich and velvety with plum notes. Complements grilled cuts beautifully.
BORDEAUX
France
Complex and elegant. The classic pairing for premium beef.
SYRAH
Rhône Valley, France
Peppery and intense. Stands up to charred, smoky flavors.
Our sommelier is available to guide you through our extensive wine list
LIVE FIRE COOKING
CHEF
MARCUS STEELE
Master of Fire & Beef
With over 20 years of experience in high-end steakhouses across America, Chef Marcus has perfected the art of live-fire cooking and beef selection.
"A great steak starts with exceptional sourcing, but it's the fire that transforms it into something primal and unforgettable. Every cut that leaves my kitchen is a testament to the perfect marriage of heat, timing, and respect for the craft."
Chef Marcus personally selects each cut from our trusted ranchers, dry-ages them in-house, and cooks them over a custom-built wood-fired grill that reaches temperatures of 1200°F.
Years Experience
Grill Temperature
Day Dry Aging
Prime & Wagyu
REVIEWS
Rated 5/5 by our guests
"The tomahawk ribeye was a religious experience. Perfectly charred crust, butter-tender inside. The fire-grilled flavor is unmatched."
"Best steakhouse in the country, hands down. The wine pairing was exceptional, and watching Chef Marcus work the grill is mesmerizing."
"Worth every penny. The Wagyu A5 melts in your mouth. Ambiance is dark, dramatic, and masculine—exactly what a steakhouse should be."
"Came for our anniversary and it exceeded all expectations. The porterhouse for two is magnificent. Service was impeccable."
Join hundreds of satisfied guests who've experienced the finest steaks in America
RESERVE YOUR TABLE
Secure your spot at the finest steakhouse experience
LOCATION
Strada Lipscani 42
București 030033, România
PHONE
+40 21 123 4567
HOURS
Tue-Sun: 5PM-11PM
Closed Mondays