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Whole cuts, hanging in our own chamber here in Tây Hồ. Each piece has its days, its breed and its producer. This page reads the chamber live.
Days in the chamber count from the day the piece went in. You can reserve one for your table.
Whole cuts, bone in, in a chamber we run ourselves. Nothing is sealed, nothing is rushed.
Weeks of cold, dry air. The piece loses water and gains depth; the crust is trimmed the day it is cooked.
With The Slow Fire you choose the night, the table and the piece. It is lit hours before you arrive; half is paid now, the rest at the table.
Whole tomahawk or a full asado, lit hours before you arrive. Choose your night, your table and your piece.