Since 2014
Fire, salt, and time.
We opened with one idea: buy great beef, age it ourselves, and cook it over wood. Years on, not much has changed.
Sourcing
We know every farm.
Our beef comes from a handful of ranches we visit ourselves — prime, grass-fed, and a little wagyu when the occasion calls. Everything is aged in our own room and butchered in-house.
45 days, minimum.
Himalayan salt walls, cool air, and patience. Dry-aging concentrates flavor and tenderizes the cut — the reason our ribeye tastes like nothing else in Alder Bay.
45 days · Himalayan salt · In-house
No gas. No shortcuts.
Everything hits oak and charcoal at 800°F. A hard sear, a smoky crust, and a pink center — that’s the whole trick.
The kitchen
Chef Marcus Vidal.
Marcus Vidal spent fifteen years in Alder Bay kitchens before opening Steakhouse. He still works the pass most nights, and he still tastes every sauce.
The people who’ll take care of you.
Marcus Vidal
Executive Chef
Twelve years on the grill.
General Manager
Knows your usual order.
Head Sommelier
Will find you a new favourite.
Head Butcher
Breaks down every animal.
How we do things.
Whole-animal butchery, minimal waste
Local farms and seasonal produce
Fair, transparent pricing
A place where regulars feel like regulars
A short history.
2014
Steakhouse opens its doors.
The dry-aging room is built.
Named one of Alder Bay’s best steakhouses.
The Oak Room opens for private dining.
Come see for yourself.
Hours
Mon–Thu 5:00 – 10:00 pm
Fri–Sat 4:30 – 11:00 pm
Bar opens daily at 4:00 pm