Bold flavors highlight this weeks features...
From the Kitchen...
There's a rhythm to this kitchen — the hiss of the flat-top, the char coming off the grill, the low simmer of something that's been building flavor for hours. This week, we're leaning into bold, layered plates that bring the heat, the smoke, and a little bit of luxury to the table. Here's what's coming out of the pass.
El Jefe Pork Tostadas
We start with pork belly — rendered slow until the fat turns glassy and the edges go crackling-crisp — then pile it onto a tostada with charred pineapple salsa for a hit of smoky sweetness. A drift of Cotija cheese and a swipe of roasted poblano crema round it out with a little heat and a lot of creamy balance. One bite and you'll understand why we named it after the boss.
Gruyère-Gratinated Meatballs
Classic, but never boring. Our beef meatballs simmer in a caramelized onion demi until they're practically begging to be eaten with a spoon, then get blanketed in melted Gruyère and broiled until golden and bubbling. Served with a garlic crostini for scooping up every last drop of sauce — because leaving any behind would be a crime.
The Barrel Cut Bone-In Strip
This is the one we build the whole week around. A 16oz USDA Prime bone-in New York strip, seared hard and finished to a perfect crust, paired with parmesan-truffle fingerlings and grilled asparagus. The finishing touch — black garlic–Cabernet butter — melts slowly over the top, deep and savory with just a whisper of sweetness. Steakhouse quality, Barrel style.
Coastal Corn Risotto
Straight off the boat, 8oz New Bedford scallops get a hard sear for a golden crust while the inside stays impossibly tender. They land on a bed of sweet roasted corn risotto, creamy and rich, with a poblano gel adding brightness and a little kick. Cotija cheese and chile-lime brown butter tie it all together — coastal comfort with a Southwest edge.
Prime Grilled Tomahawk
For the table that wants to make a statement. A bone-in prime ribeye, grilled to order and served whole, paired simply with whipped potatoes, asparagus, and our house steak butter — because when the beef is this good, simplicity is the whole point.
Prime New York Strip
Our steakhouse standard, done right. A 12oz prime center-cut New York strip with whipped potatoes, asparagus, and steak butter. Clean, classic, and always a good decision.
From the Bar…
Maple Walnut Old Fashioned — Jimmy Red bourbon, maple syrup, and walnut bitters, stirred slow for a cocktail that tastes like fall in a glass.
Harvest Sangria — Moscato wine, apple cider, and Wheatley vodka, brightened with apple and a cinnamon sugar rim. Crisp, easy-drinking, and built for the season.
Tussock Jumper Malbec — Bold and smooth, made to stand up to everything coming off the grill this week.
Kentucky Bourbon Ale — 8.2% ABV. Rich, warming, and worth savoring slowly.
Come see us this week — the pass is fired up and ready.
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