No. 4 in the world · November 2026
Firedoor
No. 4The one to order off the fire
The dry-aged rib on the bone, and whatever shellfish is cooked in its shell over the coals
What it burns: Ironbark, cherry, apple and grape vine, a different wood for each dish; no gas, no electric heat
Lennox Hastie, who cooked at Etxebarri, runs a kitchen with no gas at all: two hearths and a wood oven, and he chooses the wood the way other chefs choose salt.
Cook it at home
Basque-style bone-in rib steak (txuleta) at home
1 hr 15 min (45 min tempering), 20 min hands-on · 2 to 3 people. The asador way is almost no recipe at all: a thick, well-aged chop, coarse salt, and heat strong enough to crust the outside while the middle stays rare. A charcoal grill is best; a cast-iron pan and a hot oven get you most of the way.
Is this your place?
You're No. 4 on the Fire 50. Make your card above (it downloads, or opens your share sheet on a phone), post it, and tag @chefamazing. Here's your badge for your site; it always shows this month's rank:
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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