Cooked to order on a volcano-coal grill. Served either in our handmade bread pockets or as a box meal with skin-on fries and seasonal leaves.
Sauces made from scratch. With our background in street-food as Ladle & Skillet, provenance has always been and still is, critical to our ethos. We visit the farms we work with and know the farmers. Our meat comes from animals that are cared for, non-intensively farmed,
properly free-range and pasture fed; and where the abattoir employs the strictest practices in humane handling so the animals aren’t stressed.
Our big passion is the connection to the farmers, the land and respect for the animal - and creating a proper, ethical, sustainable supply chain – not just nodding to it for marketing purposes. 28 by Ladle and Skillet, has emerged through all of that creative process.
28 day dry aged. Grass-fed. It’s all about the meat.