The Central Coast Cut
Fire-Roasted Steaks, Cut to Order
Whole muscles broken down in house, aged in our own locker and grilled over red oak until the crust cracks.
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Dry-Aged 28 to 45 Days
Everything Tastes Better Over Wood
No gas, no shortcuts. One hearth, two grill cooks and a fire that gets lit at ten in the morning.
Stall #5 · Tank Farm Road
A Modern Steakhouse in San Luis Obispo
Steakhouse cooking without the stiff collar — counter seats, a short wine list and a room that stays loud.
Whole-Muscle Butchery
We buy primals, not portions. Every steak is broken down, trimmed and tied in our own room, then cut to order once you have chosen — never portioned in advance.
Why Choose Us
Fire. Salt.
Time.
Three ingredients do most of the work here. Everything else is restraint.
Our StoryGrass-Fed & Prime
Pasture-raised beef from ranches within a day’s drive, graded USDA Prime or high Choice. We print the grade on the menu because it should be your call.
Aged On Site
A glass-fronted locker holds our ribeyes between 28 and 45 days. You can watch them wait. Nothing leaves early, nothing is rushed to cover a busy Saturday.
No Additives, Ever
No tenderisers, no phosphate soaks, no liquid smoke. Salt, pepper, fire and a rest on the board — that is the whole recipe.
Steakhouse + Bar
Welcome to Armartra
Armartra started as a single counter at the market on Tank Farm Road, with one hearth, a butcher’s block and a stubborn idea: that a great steak needs almost nothing done to it. The idea has not changed since — only the size of the fire.
The room is built around the grill. Sit at the counter and you will watch your ribeye go on, hear it, and get it eight minutes after it comes off. Sit at a table and the tomahawk still gets carved in front of you. Either way, nothing about the cooking happens out of sight.
We cook Californian, which means we borrow freely — yuzu in the crème brûlée, gochujang on the Wagyu bites, elote next to the creamed spinach. The classics stay exactly as they should be. Everything around them is allowed to have some fun.
- 45Days max dry-age
- 9Signature cuts
- 100%Whole-muscle beef
Tonight, Tomorrow, Saturday
The Counter Seats
Go First
Eight stools face the hearth. They are first come for walk-ins, and bookable up to two weeks ahead.
Chef’s Suggestion
Armartra Gallery
A week in the kitchen, more or less. Click any frame to open it.
Reservations
Book a Table
Send the request and we answer the same day — usually within the hour during service. Parties of nine or more, please call so we can set the long table.
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Find us
120 Tank Farm Road, Stall #5
San Luis Obispo, CA 93401 - Call us (878) 224-1352
- Write to us [email protected]
- Open Mon – Sun · 11:00 AM – 9:00 PM
Reservation request Fields marked * are required
Thank you — your request is in.
We will get back to you shortly to confirm the table. If it is urgent, call us on (878) 224-1352.