dan.The half-and-half
Brisket and ribs on butcher paper, pickles, white bread. The way it should be.
Smokehouse & steak bar · Austin, TX
Low fire.
Long nights.
Post-oak brisket smoked for fourteen hours, dry-aged steaks over live coals, and a bar that pours until the last rib is gone.
- Tue–Sun · 5pm till late
- 412 E Cesar Chavez (demo)
- Pit lit 3am daily
Since 2014
We don't rush the fire.
Hearth & Ash started as two smokers in a gravel lot. Ten years on, the pit still gets lit before sunrise, the wood still comes from one family farm, and nothing leaves the kitchen until it's ready.
"If you can't wait for brisket, you don't deserve it."Wade Carver, head pitmaster
Book a table
Parties of 9+ please see private dining.
Tomahawk night
Every Thursday. 38 ounces, two sides and a bottle of red for the table.
Sunday pit lunch
Whole hog, slaw and cornbread from noon until it's gone.
The people behind the smoke
WC
Wade Carver
Head pitmasterFourteen years on offset smokers in Lockhart and Austin.
IM
Inés Morales
Chef de cuisineLeads the grill line and every sauce in the house.
TB
Theo Banks
ButcherBreaks down and dry-ages every steak on site.
Private dining
The Smoke Room seats 24.
Whole-brisket carving, a dedicated bartender and a menu built with Wade. Weeknights from $85 a head.
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