At The Alston, the meal begins long before you sit down. Our exclusive partnership with Vander Farmers in Sturgis, Michigan means that at least one full head of Full-Blood American Wagyu arrives at our kitchen each week — raised hours away, not oceans apart. Our butcher team hand-selects prime cuts of Filet, Ribeye, and New York Strip and moves them into our onsite meat locker, where they dry-age for 21 to 30 days. The result is a steak that is rich, nutty, and unmistakably distinct.

Chef Tomaska’s menu extends well beyond the cut. French-inflected sauces, seasonal Midwestern produce, and a caviar program that rivals any fine dining room in the city round out a menu that is as considered as it is satisfying. Every plate is a conversation between the wood fire and the kitchen — between the primitive and the precise.