STEPPE
Marbled lamb shank slow-rendered over open charcoal flame, caramelised and glistening
Slow-rendered lamb
Hand pouring golden airag fermented mares milk from a leather flask into a hammered copper bowl
Airag · fermented mare's milk
Steam rising dramatically from a cast iron khorkhog pot filled with hot river stones and braised mutton
Khorkhog · stone-cooked
Dried wildflowers pressed against handmade Mongolian paper beside a candlelit copper table setting
Dried steppe wildflowers

STEPPE

Mongolian fire dining · Est. 2019

Marbled lamb shank resting on a bed of charred juniper ash and wild herbs after 14 hours over open flame
01
First course

The Flame

A lamb shank that spent fourteen hours suspended over a pit of burning saxaul wood. The fat renders slowly, the juniper smoke penetrates the bone. Nothing is added after the fire.

Part of every menu

A philosophy

Theplateaudoesnotrush.Everydisharriveswhenthefiredecidesitisready.Youareaguestofthesteppe—notacustomerofakitchen.

A hand pouring pale golden airag fermented mares milk from a leather flask into a hand-hammered copper bowl on a dark stone surface
02
Beverage pairing

The Mare's Milk

Fermented for three days in a horsehide vessel, poured cold into copper that has been shaped by hand. Effervescent, faintly sour, alive. The only drink the steppe has ever needed.

+$40 with any menu
Steam rising dramatically from a sealed cast iron khorkhog vessel as river stones and braised mutton cook together inside
03
Third course · Nomad menu

The Stones

River stones heated to seven hundred degrees, sealed inside a cast iron vessel with mutton, wild onion, and nothing else. The pressure does what hours of braising cannot. Opened tableside.

Included in The Nomad
"
We had been to every tasting menu in the city. Nothing came close. The khorkhog arrived at the table still steaming from the stones. We didn't speak for ten minutes.

Margot & Daniel Reeves · 10th anniversary

The journey

Choose your crossing

Both menus begin with airag and end with salted milk tea. The distance between them is two extra courses and the slow-rendered lamb shank.

Five courses

The Plateau

$125 per person
  • Airag amuse-bouche — fermented mare's milk sorbet
  • Tsuivan — hand-pulled noodles, lamb broth, wild onion
  • Khorkhog — mutton & stone-cooked root vegetables
  • Buuz — steamed dumplings, Gobi salt, bone marrow dip
  • Süütei tsai — salted milk tea with saffron cream
Reserve — $125 per person

Seven courses

The Nomad

$185 per person
  • Airag amuse-bouche — fermented mare's milk sorbet
  • Tsuivan — hand-pulled noodles, lamb broth, wild onion
  • Khorkhog — mutton & stone-cooked root vegetables
  • Slow-rendered lamb shank — 14-hour open flame, juniper ash
  • Buuz — steamed dumplings, Gobi salt, bone marrow dip
  • Aged sheep cheese with dried berries & black sesame honey
  • Süütei tsai — salted milk tea with saffron cream
Reserve — $185 per person

Optional pairing

Airag Pairing

Four pours of hand-hammered copper — traditional, aged, and seasonal airag matched to each course.

+$40

The nomad menu

Sevencourses.Oneevening.Atablethatbecomesamemoryyouwillbeaskedaboutforyears.

Reserve your table

Reservations

Reserve your table

A non-refundable deposit of one cover is collected to secure your reservation.

Step 1 of 2 — Date & party