Ribeye
Char outside, blush inside, marrow-rich the whole way through.
78
Corktown, Detroit
We cook
in the dark.
Cinder is a Corktown chophouse.
Dry-aged beef, a live fire, and the best table in Detroit after 8.
Forty-five days in the cellar. One night on the fire.
The Cellar
Aged in the dark
We hang whole cuts in our cellar until the fat turns to butter.
Then we put them over open flame.
That's the whole trick, and it takes weeks.
The cuts
Beef worth the drive
Porterhouse for two
Strip and filet on one bone, for two who came hungry.
165
A5 Wagyu
Japan's top grade, marbled like marble. Ordered small, on purpose.
Market
The room
Corktown after dark
Low light, loud enough.
The bar runs late and so does the kitchen.
Come for the steak, stay because you don't want to leave.
Private events
Take the whole room
Birthdays, buyouts, the dinner that has to land.
Tell us the night and we'll handle the rest.
Reservations
The good nights book up
Don't let yours be the one that didn't.
Dinner nightly, 5pm to late.