This South American steakhouse and butcher counter offers Chef Victor Albisu’s take on the neighborhood grill culture of Argentina and Uruguay. The restaurant brings together a team with deep expertise in whole-animal butchery and cured meats, regional cooking, and exceptional hospitality. The menu features raw bar preparations, housemade charcuterie, butcher's cuts with South American influences, satisfying sandwiches and your favorite egg dishes available all day.

Butcher icon with a knife and lightning bolt for Electric Bull steakhouse.
A person wearing an apron is slicing a large tomahawk steak with a knife, with sprigs of herbs and bowls of spices on a wooden surface.
A black and white Electric Bull logo illustration.

The Bullpen

Chef Justin Severino

Severino brings the noise and the funk. He’s also an expert whole-animal butcher and master charcuterie-maker.

Chef Justin Severino wearing a gray shirt and black apron standing behind a bar with green tiled wall, bottles of alcohol, and glassware in the background.

Chef Victor Albisu

Albisu is the high-voltage current that runs through the culture and creativity behind Electric Bull.

Chef Victor Albisu with dark hair and beard standing with arms crossed, wearing a white chef coat with pink embroidery that says 'Electric Bull', in front of a black wall.

JEn Resick

Resick is the Wrangler. She oversees the brand and the business, and she knows how to keep the bulls in the pen.

A woman with light brown hair in a patterned sleeveless dress standing beside a brick wall covered with green ivy leaves and smiling at the camera.
A smiling male chef wearing a black chef's coat and apron standing in a professional kitchen.

Chef Adam Hoffa

Hoffa may be a young buck, but he’s also a no-bollocks kind of chef who leads his herd with grit and vigor.

PETE MAVOR

Mavor sets the table and the mood. He wrangles the dining room and knows how to wield a cleaver.