About this Event
Join us for an intimate, meat-forward feast curated by Executive Chef Isaias Hernandez—as seen on Guy’s Grocery Games, the Travel Channel, and FOX 11. This limited-seat Chef’s Table showcases American & Australian Wagyu and premium cuts of beef and lamb, paired with handcrafted cocktails from our bar team.
Event Details
- Seasonal Chef’s Menu: multi-course, wagyu-driven tasting (beef & lamb center stage)
- Paired Cocktails: bespoke pours crafted to amplify each course
- Live Chef Narrative: tableside storytelling on sourcing, technique, and fire finishing over California oak & cherry wood
- Ultra-Limited Seating: an intimate dining room experience—no bad seats, no rushed courses
Menu Tease (subject to seasonal availability)
Amuse – Wagyu Beef Tea | charred shallot | shiso
1. Carpaccio – Australian Wagyu sirloin | caper-brown butter | parmesan frico | grilled lemon
2. Rib Cap – American SRF Wagyu spinalis | coal-roasted mushrooms | bone marrow crumb | jus
3. Lamb Course – oak-kissed lamb saddle | wild herb pistou | confit tomato | smoked yogurt
4. Short Rib – 48-hour braise | creamy polenta | cherry-wood glaze | crispy leek
5. Chef’s Cut – wood-fire finished wagyu tasting | tallow-basted | cracked pepper & flaky salt service
Finale – dark chocolate & smoked sea salt tart | burnt citrus Chantilly
Reserve Your Seat
This event sells out quickly. Secure your hearth-side experience now and toast to BBQ for the body, spirits for the soul—with wagyu at its peak and cocktails crafted to match.
Event Venue & Nearby Stays
Oak and Ember, 1021 North Milliken Avenue, Ontario, United States
USD 76.54
