FIRE-COOKED SINCE 2018

TOMAHAWK

BRISKET

WHOLE FISH

Everything cooked over open flame. No gas. No electricity. Just wood, fire, and time.

THE FIRE

Forge has no stove. No oven. No microwave. We cook over three custom-built fire pits fueled by locally sourced oak, cherry, and mesquite. Our pit runs 24 hours a day, seven days a week. The brisket you eat tonight went on at 4 AM yesterday.

Fire cooking is not a trend for us. It is the only way we know how to cook. Every member of our kitchen has spent at least 1,000 hours tending flame before they are allowed to put food on it. Heat is a living thing and we treat it that way.

THE MENU

MEATS

THE TOMAHAWK$68

Bone-in ribeye. Dry-aged 45 days. Seasoned with salt and smoke. Nothing else.

32oz · Live fire, 8 min per side

LAMB SHOULDER$42

Pulled by hand. Served on butcher paper. You eat this with your fingers.

Full · 12 hours over oak

BRISKET PLANK$38

Central Texas style. Bark so dark it looks burnt. It is not burnt.

1lb · 16 hours pecan smoke

FISH

WHOLE BRANZINO$36

Scored, salted, charred. Lemon and olive oil. The Mediterranean in one plate.

1.5lb · Grilled over mesquite

FIRE-ROASTED OCTOPUS$28

Tenderized for 2 hours, then blasted over open coals until the edges curl.

Tentacle · Direct flame, 6 min

VEGETABLES

EMBER CARROTS$14

Whole carrots cooked directly in embers. Black outside, sweet inside. Served with whipped tahini.

Buried in coals, 40 min

BLISTERED CABBAGE$12

Half a cabbage, face down on screaming hot iron until deeply charred. Fish sauce vinaigrette.

Cast iron, max heat

COAL-ROASTED BEETS$13

Slow-cooked until impossibly sweet, then sliced and dressed with horseradish cream and dill.

Wrapped in foil, 90 min

DESSERTS

SMOKED CHOCOLATE$16

Dark chocolate mousse smoked over cherry wood. Served with smoked salt flakes and cream.

Cold-smoked 4 hours

GRILLED PEACH$12

Halved stone fruit caramelized over fire. Brown butter, vanilla bean, crushed amaretti.

Open flame, 3 min

THE PIT MASTER

MARCUS COLE

Marcus spent a decade cooking in restaurant kitchens before he realized he hated everything about them except the fire. He left to build his own pit in an empty lot in East Austin, started serving brisket to neighbors, and never looked back. Forge is what happens when you remove everything between a cook and an open flame.

EVENTS

FULL MOON FIRE

Monthly

A 12-course open-fire feast under the night sky. 40 seats. One long table. No menu until you sit down.

PIT MASTER CLASS

Weekends

Learn to build a fire, control temperature, and cook a whole animal over 8 hours. You eat what you cook.

PRIVATE BURNS

By request

We bring the fire pit, the crew, and the food to your location. Minimum 20 guests. Maximum unforgettable.

RESERVE YOUR SEAT

We seat 36 guests per night. Walk-ins welcome but rarely successful. Book ahead.