Dry-Aged Steakhouse & Cellar
A slow dinner,
done properly.
Ash & Vine pairs a forty-five day dry-age program with a cellar built over a decade — low light, deep booths, and a wine list organized to actually help you choose.
Our Philosophy
The steak is the headline. The cellar is the reason you stay.
We built this room around two things: a dry-aging program that takes patience most kitchens don't have, and a wine list deep enough to spend a decade building. Nothing here is rushed — not the beef, not the pour, not the table.
- 45-day dry-age
- our house standard for the ribeye and strip
- Built over a decade
- the cellar list runs past four hundred bottles
- By the glass, hand-picked
- changed weekly, chosen by our sommelier
- No rush policy
- the table is yours for the night
Around the Room
A look inside the cellar.
Behind the Cellar Door
Chef Elián Ruiz
Elián ran the grill station at two Michelin-starred steakhouses before opening Ash & Vine. He built the dry-age program himself, and still checks every rib primal that comes through the door before it goes on the hook.
“Forty-five days isn't a marketing number. It's the day the fat finally tells you it's ready.”
“The dry-aged ribeye is carved tableside and it's worth every bit of the theater. Best steak in the city, easily.”
Local Standard
“A wine list this deep, in a room this warm — Ash & Vine gets the balance right where a lot of steakhouses don't.”
The Weekend Table
“Booked it for a work dinner, ended up staying for the cheese course and a second bottle. No regrets.”
Guest review
“Low light, deep booths, a wine list organized by mood instead of region. It's a date-night restaurant that also does business dinners well.”
City Bites Quarterly
“The dry-aged ribeye is carved tableside and it's worth every bit of the theater. Best steak in the city, easily.”
Local Standard
“A wine list this deep, in a room this warm — Ash & Vine gets the balance right where a lot of steakhouses don't.”
The Weekend Table
“Booked it for a work dinner, ended up staying for the cheese course and a second bottle. No regrets.”
Guest review
“Low light, deep booths, a wine list organized by mood instead of region. It's a date-night restaurant that also does business dinners well.”
City Bites Quarterly
Reserve
Book the corner booth.
Tables are held for fifteen minutes past reservation time. For parties of eight or more, call us directly to arrange the private cellar room.
Get in Touch
Questions, events, or just say hello.
For same-day reservations, please call the dining room directly. For everything else — private events, press, feedback — this goes straight to our team.
219 Cask Street
Warehouse Row
Private dining
Our cellar room seats up to fourteen for a private tasting menu with a dedicated pour. Mention it in your message and we'll follow up with dates.