The past month has been a joy as we’ve had the privilege of serving you steaks brought up straight from the ranch. This Thursday and Friday, we’re back at it—this time with bone-in ribeye, picanha, and New York strip (all while supplies last), served with creamy mashed potatoes, Brussels sprouts, and vibrant chimichurri.

As always, we’ll be cooking over red oak in our open-pit Santa Maria BBQ, carrying on a tradition that has shaped this region for generations. It’s an honor to work alongside our kitchen team, keeping these traditions alive while showcasing the incredible bounty of the place we’re lucky to call home.