Our Story
An old butcher shop, fifteen years and counting.
Hickory Forge opened in the fall of 2011 inside a century-old brick butcher shop on Old Mill Road — with twelve tables, a wood-fired grill, and a stubborn belief: that a steakhouse should feel like an occasion.
From a butcher's bench to your booth
Pitmaster James Holloway grew up in his grandfather's butcher shop, learning to break down a whole steer before he learned to drive. He opened Hickory Forge with his daughter Caroline — a sommelier with a soft spot for American bourbon.
Together they kept the original tile floors, the hand-painted tin ceiling, and the conviction that everything good starts with the cut of meat in front of you.
We're independent. We're family-run. We're here every night the door is open — and we'd love to feed you.
In the Kitchen
Slow food, fire and patience.
Steaks are broken down at our own butcher's bench every morning. Stocks simmer for ten hours. Bread is mixed at midnight and baked at five. We make almost everything in-house — because you can taste it.
We don't freeze our proteins. We don't use seed oils. We hand-pour every cocktail. None of this is marketing — it's just how James was taught to cook.
Hickory-Fired
Every signature steak finishes over real hickory coals. It's slower. It's smokier. It's worth it.
Prime, Dry-Aged
Top 2% USDA Prime beef, dry-aged 21–28 days in our own butcher's room. We hand-cut every steak to order.
Bourbon-Forward
200+ American whiskeys, from rare single barrels to dusty allocations. Pairings are part of the meal.
Hospitality First
Warm welcomes, white napkins, a manager who knows your name. The way a steakhouse used to feel.
Come share a long dinner with us.
Reserve a booth by the fire, or just walk in for a bourbon at the bar. We're always glad to see you.
Reserve a Table