Chefs Greg Denton and Gabrielle Quinonez Denton of Ox will join Chef Jason Wilson to feature an 8-course tasting menu and a la carte menu with dishes exclusively from the Ox cookbook, Around the Fire.
Grilled Corn Empanadas
Squid and Octopus Salad
Smoked Beef Tongue
Grilled Lamb Heart
Grilled Halibut on the Bone
Grilled Marcella Sauasage
Tres Leches Cake
$145 (Includes signed cookbook)
Single cookbook copies $35
Make your reservations online or by calling 206.443.3663.
Upcoming Guest Chefs Fri., Nov 4 with Doug Adams – Top Chef finalist, formerly of Imperial, and chef of the recently announced Bullard.
Sat., Jan 21 with Vitaly Paley – chef-owner of Imperial and Paley’s Place.
We offer a wide variety of carefully sourced beef, but it’s our dry-aged beef on the menu that really sets us apart. The 90-day dry-aging process means excess moisture and weight is discarded, which produces a much richer and more tender piece of beef. This exceptionally long aging process creates beautiful prime marbling and intense flavoring, which is further complemented by our wood-fired cooking.
We are ramping up for the holiday season and planning another memorable Thanksgiving dinner! Enjoy generous servings of wood-cooked Turkey Leg Confit and Smoked Wagyu Beef Prime Rib along with better-than-homemade sides, including Turkey Schmaltz Stuffing with quince, apples and sausage, Truffle Mashed Potatoes, Pecan Pie with Smoked Vanilla Chantilly and much more! We sold out last year so make your holiday reservations now for large and small groups. Thanksgiving dinner $89 adults; $48 kids 12 and under.
Our James Beard Award-winning Chef Jason Wilson will bring his craft cooking to you! Chef Jason and the team will create beautiful dinners, themed events and holiday celebrations inspired by seasonal, local, farmed and foraged ingredients, in your home. Book early for personal, hand-crafted food that will make your event one of the most memorable of the season.