01
Bone-in ribeye, 45-day
45-daySingle-farm prime, charcoal-grilled, finished with bone marrow butter.
$78
Est. 2018 · K Street, NW
Fire,
salt,
time.
A 45-seat steakhouse on K Street, built around an in-house dry-age room you can see through the glass — and a 9-course chef tasting menu, six nights a week.
★★★★ Washington Post/Eater 38 · 2024/James Beard Semifinalist
Plate №01
Bone-in ribeye, 45-day
Dry-aged · 45 days◆Whole animal program◆Open hearth, oak fire◆9-course tasting◆180-producer cellar◆Vegetable counter◆Dry-aged · 45 days◆Whole animal program◆Open hearth, oak fire◆9-course tasting◆180-producer cellar◆Vegetable counter◆Dry-aged · 45 days◆Whole animal program◆Open hearth, oak fire◆9-course tasting◆180-producer cellar◆Vegetable counter◆
The aging room
38°F
78% RH
21–45d
Chapter I · The room
A small steakhouse
with patience.
Forty-five seats, an open hearth, and a 21-day dry-age cabinet you can see through the glass. Service moves at the pace of the meat — never rushed, never apologetic about it. We took six months to write the menu and still cook it like it might surprise us.
- 01Whole-animal program from one family farm
- 0245-day dry-aged primal cuts
- 039-course chef tasting · Tue–Sat
- 04Vegetable tasting for the table on request
Chapter II · The board
What's on, what's coming.
Six things to know before you sit down.
◯ 01
Dry-age room
21–45 day in-house
◯ 02
Wood-fire grill
Oak + cherry, 900°F
◯ 03
Whole animal
Single-farm beef program
◯ 04
Chef tasting
9 courses · Tue–Sat
◯ 05
Wine cellar
180 producers · half-glass
◯ 06
Vegetable counter
6 seats at the pass
Chapter III · The cut
Tonight on the
block.
The chef tasting changes weekly. The à la carte changes when the dry-age room tells us to. These four are always here in some form.
Chef tasting
$148 / guest
Optional pairing flight, $85
02
Filet, 21-day
Center-cut, 8oz, served over crushed potato and confit shallot.
$64
03
Heritage pork chop
Brined 24 hours, grilled medium, apple-mustard agrodolce.
$48
04
Vegetable tasting
For twoSeven courses from our kitchen garden. Set price for the whole table.
$55
Inside the room.
Chapter IV · The room
45
Seats
6
Nights / week
9
Courses on tasting
21–45
Day age
Chapter V · The kitchen
Two people on the line.
Executive chef
Mara Lindqvist
Twelve years in fire kitchens — Camino, Etxebarri, Husk. Runs the dry-age and the menu. Believes the best steak is one you can hear sizzling from the counter.
12 yrsEtxebarri-trainedBeard Nom 2024
Head sommelier
Ben Aoki
Built the cellar around small-grower Burgundy, Loire, and Etna. Runs a half-glass program of 60, so you taste five if you want.
180 producers60 by half-glassCourt of Master Som
"It is the only steakhouse in the city where the vegetables are as good as the steak. We have a standing Thursday at the bar."
M. Reyes
Regular · since 2019
Chapter VI · Visit
Come for the
long evening.
Ironbark is the easiest place in the city to reach a real person. Call the line, write the team. We answer.
Address
1240 K Street NW
Washington, DC 20005
Hours
Tue–Sat · 5:30–10:30pm
Sun · 11am – 3pm brunch
Closed Monday
Reservations
(202) 555-0140
hello@ironbark.com
Resy & by phone
Private events
The cellar · 12 seats
The room · 45 buyout
private@ironbark.com
Hungry?
Book a table at
Ironbark.
Two-week lead time on weekends. Weekdays usually open same-day. Walk-ins welcomed at the bar from 9:30pm.