We built the room around a single open hearth and we cook everything on it. No gas line, no induction, no sous-vide bath hidden in the back. Live oak and almond wood burn down to embers through the afternoon, and by service we are grilling, roasting in the ash, and smoking over the coals. Fire is unforgiving, so we buy the best we can find and let the flame do the rest. What lands on your table carries the smoke of the log it was cooked over.