Veteran chef Jeff Mattia, along with Chef de Cuisine Justin Cameron, showcases his passion for primitive cooking techniques fused with classic steakhouse precision to deliver a Southern-inspired dining experience.
As its name indicates, Pyre's ingredients are wood-fired, from the classic Texas-rub smoked beef brisket, hanger steak or Cantonese glazed pork ribs with roasted pineapple for lunch, to the filet mignon, ribeye, Gulf catch, wagyu burgers (and more) for dinner.
The shared plates menu includes cured bacon with corn succotash and jalapeno hush puppies, spiced lamb ribs with a Middle Eastern flair, smoked duck hummus, wood fired oysters and more. Fresh & light options include a BLT salad featuring roasted farmers market tomatoes and local lettuce, Kale salad with apples, bourbon raisins and pecans, Parrilla beet salad with whipped feta and arugula, wood-roasted stone fruit salad with frisée lettuce, bleu cheese and pralines, and several more dishes and sides.
Happy Hour 3-6:30pm Tue-Fri includes wine, beer, cocktails and shared plate specials. Inspired bar program by Zoe Leonard features daiquiris, craft cocktails and local beers.
Open daily for lunch, Tue-Sun for dinner, plus Sunday brunch. Patio seating available.