A decade of fire, craft and hospitality.
Red Flame started with one open hearth, three cooks and a borrowed espresso machine. Today, it's a two-Michelin-starred steakhouse — but the obsession hasn't changed.
Ten years, one obsession.
Marco Rossi opens Red Flame as a 24-seat hearth on Ember Lane.
Named 'Restaurant of the Year' by Eater after just three seasons.
The dining room doubles, and the chef's table is born.
Awarded two Michelin stars for technique, sourcing and consistency.
A decade in — still hand-pulling pasta, still in-house butchery.
Awards & accolades
★★ Michelin 2022
Eater Restaurant of the Year
World's 50 Best — #34
James Beard Nominee
The people behind the plates.
What we believe in.
Sourced with care
We know every farm, every fisherman, every miller by name.
Fire-first cooking
Open hearth, hardwood embers — the original technology.
Radical hospitality
Our team treats every guest like a friend at their kitchen table.
Pursuit of craft
We rehearse, plate, taste, refine — every single service.
Come hungry. Leave inspired.
Reserve a table and let our team take care of the rest. Walk-ins welcome at the bar.