Our Journey to the Flame
Fifteen years redefining what a steakhouse can be — from a single grill to a room people return to for every occasion that matters.
Where it all began
Obsidian started with a simple question: why can't fine dining feel this alive? From a single wood-fired grill, we've grown into a full steakhouse built on dry-aging, live fire, and an obsession with sourcing.
From an intimate dinner to a private tasting for twelve, we've always focused on making fine dining feel personal — never stiff, never rushed, always deliberate.
15+
Years of Live-Fire Craft25+
Chefs & Sommeliers on Staff98%
Guest Satisfaction RateMeet the people behind every plate
A disciplined mix of chefs, sommeliers, and hosts — all trained around one instrument: fire.
Elias Marchetti
Executive Chef
Daniel Reyes
Sous ChefSarah Chen
Head SommelierBuilding a wine list around the room, not the trend — every pairing chosen to meet the char of the grill.
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Amelia Cross
Pastry Chef
Farhan Kabir
Front of House.jpg)
Marcus Lee
Pizza ChefWe cook with real fire, honest sourcing, and the belief that fine dining should never feel like a performance — only care, done properly.
Like what you see?
Choose your evening, and we'll take care of the rest — from the first pour to the last plate.
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