Fire at one end of the kitchen, smoke at the other — and Ilford Lane out the front door.
Raging Bull was born from a simple idea: that Ilford deserves a proper steak and smokehouse. Not a takeaway with a grill in the back — a place where the fire is the heart of the kitchen and the smoker runs through the night.
Our steaks — ribeye, T-bone, sirloin, rump and fillet — are seared hard over open flame and rested before they reach your table. Our brisket, short ribs and jerk chicken go the other way: hours of patient smoke until the bark turns dark and the meat barely holds together.
Everything around the meat is made in-house too, from our signature BBQ and cherry BBQ sauces to the chimichurri we spoon over a fresh-cut steak.
We buy whole cuts and butcher with respect — ribeye with its marbling, brisket with its fat cap, ribs on the bone.
No shortcuts. Steaks over open flame, smoked meats low and slow — the two oldest ways of cooking, done properly.
Honest portions, house-made sauces and a team that will always tell you what's best in the kitchen today.
Whether it's a quick smash burger at lunch, a full smokehouse platter with the family, or a T-bone cooked exactly how you like it — the grill is lit and the smoker is loaded.
Choose your cut. Make it a meal.
