While most chefs are limited by what they can source from a delivery truck, Chef Martin Firestone gained a massive tactical advantage by building his kitchen directly inside an active butcher market.
This proximity to premium, raw cuts allowed him to pivot away from standard flat-tops and anchor his entire operation around a high-heat, open-flame “Vader” oven.
It is this unique marriage between a master butcher shop and an oak-fired grill that has turned a hidden Peach Street secret into the city’s most famous culinary powerhouse. 🥩🔥
How Firestone’s Conquered the Erie Scene
The success of this mom and pop powerhouse was cemented almost immediately when it was voted the Best New Business in the city…