You Stack It.
We Smash It.
Mongolian BBQ where you build the bowl, the cook smashes it on a 500°F steel dome, and you eat something you invented.
Start with everything.
Choose nothing wrong.
Steel bins run the length of the bar. Marbled beef, lamb, scallions, bok choy, three kinds of noodles, and a chili oil that will make your eyes water. Load your metal bowl until it threatens to tip.
Four moves.
One unforgettable bowl.
Grab a Metal Bowl
Walk up to the raw bar. Pick up the biggest steel bowl you can carry. The staff will judge you (approvingly) if you take two.
Stack the Bar
Load up: marbled beef, lamb, scallions, bok choy, udon noodles, bean sprouts, mushrooms, chili oil. Stack it three ingredients past reasonable.
Hand It to the Cook
Slide your bowl across to our cook. Watch as they dump it on the 500°F steel dome with the confidence of someone who has done this 800 times today.
Eat. Repeat.
Unlimited bowls. Eat the first one. Debate what to add next. Go back. Come back again. The grill does not close until you are done.
Heat rising.
Tongs in hand.
Everything caramelizing.
Our flat-top runs at 500°F. The cook moves fast — spatulas in both hands, flipping, folding, building the char that makes the difference between a bowl and a bowl. You watch from three feet away. The heat hits your face. This is the part you remember.
"The cook's hands never stop. It's like watching a jazz musician who's on fire — literally."— Priya M., Office Party of 22
Pick your heat.
Own your bowl.
Four house sauces. Add one. Add all four. The cook has seen everything.
Dragon Fire
Chili oil, garlic, fermented black bean. The one that makes you sweat and order again.
Sesame Thunder
Toasted sesame, ginger, a whisper of honey. The safe choice. No shame in that.
Midnight Soy
Dark soy, five-spice, rice wine. The one the cooks use on their own bowls.
Ginger Riot
Fresh ginger, scallion oil, a shot of vinegar. Cuts through everything. Perfect on lamb.
The only way to try all four is to book a table.
Reserve the Grill →Bowls demolished.
People leaning back.
This is what the night looks like when it works. Which is every night.
"We brought 18 people for our Q3 party. By bowl number two, the sales team was inventing new sauce combinations and keeping score. Best team outing we've had."
"My kids built the most unhinged bowls imaginable — peanut sauce, lamb, corn, extra garlic — and ate every single bite. They asked to come back before we left the parking lot."
"It was my birthday dinner. I don't know how many bowls I had. I know I had more than my husband and I'm not sorry."
The grill is waiting.
Your bowl isn't.
Walk-ins welcome. Reservations guaranteed. For groups of 10 or more, we hold the bar section and let you go first. For groups of 20 or more, talk to us about a private cook-off.
For corporate groups, buyouts & competitive eating events (20+ guests)