SOLAHFAT_TASA
Where Fire Meets Flavor · Live Hearth
COAL BED: 450°C READY
SOLAHFAT_TASA · WOOD-FIRED STEAKHOUSE & SMOKEHOUSE
Six monumental house specialties forged over white oak and hickory embers. Click any price to customize for your event menu, or add a cut directly to your table reservation.
Every cut reacts differently to wood smoke and coal temperature. Calibrate your preferred core temperature and timber fuel below to preview the crust profile and send your exact specification to our pitmaster.
Step through forged blackened-steel doors into a sanctuary of charred cedar, glowing oak hearths, and tableside theater designed for late-night feasts.
Charred Japanese cedar columns, saddle-leather booths, and acoustic intimacy built around the central fire theater.
Hand-cranked flywheels adjust grill elevation millimeter by millimeter over a 450°C bed of live white oak embers.
Heavy walnut communal tables where whole smoked short ribs and vintage cellar pours turn dinner into a ritual.
Twelve front-row seats directly facing the carving pass where every steak is rested, torched with marrow, and sliced to order.
Four uncompromising standards govern every night at SOLAHFAT_TASA, measured in days of patience, cords of seasoned hardwood, and blistering coal heat.
Single-ranch heritage beef dry-aged for 45 days in our Himalayan pink-salt vault alongside daily organic farm produce and cold-pressed tallow.
Slow-smoked up to 16 hours using kiln-seasoned Texas white oak, shagbark hickory, and wild orchard cherry with zero gas or electric assist.
Master pitmasters sear every steak over 450°C white-hot ember beds on hand-forged Argentine V-grates for an unmistakable crust and edge-to-edge ruby center.
An intimate 120-seat architectural dining room where open flames, tableside bone-marrow carving, and vinyl soundscapes define the evening.
Reflections from culinary critics, pitmasters, and late-night guests who gathered around our white oak and cherrywood fires.
"The 45-day dry-aged tomahawk arrives on hot volcanic slate with a mahogany white-oak crust that shatters under the knife. Watching the pitmasters work the twin Argentine iron flywheels from the counter is pure culinary theater."
"Finding a wood-fired steakhouse where every prime cut is 100% Halal-certified without compromising on 16-hour Texas oak smoke changed our group celebrations forever. The dino short rib slides right off the bone."
"Fourteen hours over split hickory gives the St. Louis and beef back ribs a deep ruby smoke ring and an ancho-chili lacquer that balances heat, smoke, and sweetness in every bite."
Direct answers on our dry-aging program, Halal certification, group feasts, and nightly reservation policies.
Every cut at SOLAHFAT_TASA is dry-aged in-house for up to 45 days inside our Himalayan salt-brick chamber, seasoned with coarse sea salt and Tellicherry black pepper, and cooked exclusively over live seasoned white oak and wild cherry coals at temperatures up to 450°C.
Reservations are strongly recommended for main dining room and hearthside counter tables, especially Thursday through Sunday. We hold 18 bar and lounge seats nightly for walk-in guests starting at 5:00 PM.
Yes. All of our prime beef, lamb, and heritage poultry cuts are 100% Halal-certified, and our dry rubs and bone-marrow glazes are naturally gluten-free. For groups of 4 to 12, our Mixed Grill Platter and Royal Fire Board are carved tableside.
We are located at 742 Ember Forged Way in the Warehouse District, Austin, TX. Complimentary hearthside valet parking is available directly at the main forged-steel entrance every evening we are open.
