Andiron

Andiron, a 4,500 square-foot wood-burning steakhouse, provides a unique steakhouse experience that incorporates the traditional with the new. The menu honors the classic steakhouse while also offering a modern small plate progressive dining experience.

The concept revolves around sourcing the world’s finest ingredients, treating them simply, and preparing them with live-fire techniques. The Andiron meat program features the best from around the world, including Niman Ranch Prime from the US, small production Australian Wagyu, and a rotating selection of small farm Japanese Wagyus. Meats and the freshest seafoods and vegetables are cooked over the 22-foot live fire grill suite sourced from Spain. All of this will be on display from the dining room.

The detailed wine program includes a curated selection of over 500 labels from around the world. It features both classic and upcoming producers with a heavy focus on Burgundy, Bordeaux, Spain, and California, and showcases a depth of vintages. Angel Batista, as head bartender, has put together a cocktail program of traditional classics with a twist, featuring high quality spirits and ingredients, and barrel aged rums and whiskeys. Offerings will follow the seasonality of the kitchen. The space at Andiron is comfortable yet elegant. Inspiration was drawn from the Radom Capital development at 3201 Richmond which preserved many historic features and gave Andiron a beautiful Mission Revival building to work with. The dine-in bar area features a smoke inspired Cippolino marble bar top, lit by a custom 28-foot-long chandelier, and has comfortable banquet seating for full meal service.

The main dining room has a direct view into the wood fired kitchen, especially from the chef’s counter, and is intimate but comfortably well-spaced at the same time. There are unique design details to see everywhere; from the parquet and end grain wood floors, marble and wood block tables, to the intricate ceiling with inlaid panels and individual revival light fixtures.