Every steak is dry-aged in house for a minimum of forty-five days, then finished over live oak on an open hearth. No shortcuts. No gas. Just fire.
01 — The Hearth
Oak, fire, and patience.
Our hearth burns Florida live oak from open to close. The kitchen cooks by feel, by sound, by smoke.
02 — The Cut
Forty-five days, minimum.
Dry-Aged Ribeye
$72
16 oz, bone-out. Deep marbling, nutty from the aging room, crusted over oak.
New York Strip
$64
14 oz. A tighter grain and a cleaner bite. The steak people who know steak order.
The Tomahawk
$175
40 oz, for two. Carved tableside. Bring someone you like.
03 — The Cellar
Four thousand bottles, give or take.
Old-world reds, Napa heavyweights, and a few bottles we won’t tell you about until you ask. Our sommelier will find the one that fits the steak and the night.
“Pour slow. Stay late.”
04 — The Room
Dinner for twelve. Doors closed.
The private dining room seats up to twelve: candlelit, curtained, and entirely yours for the night.
05 — The Menu
Tonight at Cinder Lake
Every steak is dry-aged a minimum of forty-five days and finished over live oak.
I
Starters
II
From the Hearth
Oak-fired · dry-aged 45 days
III
Sides
For the table
IV
Dessert
Add to any steak: béarnaise · au poivre · chimichurri · bone-marrow butter — 6 | Oscar style — 22
The Cellar List
From the Cellar
A selection from four thousand bottles. Ask our sommelier for the rest of the list.
By the Glass
Pours
By the Bottle
Reds
By the Bottle
Whites & Sparkling
After Dinner
Digestifs
The Bar — open late, old-fashioneds stirred to order.
Dark chocolate torte. Save room. Seriously.
Your table is waiting.
Dinner nightly from 5 PM · Bar until midnight Friday & Saturday
Lakeside Dr · Tampa, FL · (813) 555-0142
Cinder Lake Chophouse is a fictional concept · Demo by Lost A Digit Digital · © 2026