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.
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 Victor Albisu
Albisu is the high-voltage current that runs through the culture and creativity behind Electric Bull.
JEn Resick
Resick is the Wrangler. She oversees the brand and the business, and she knows how to keep the bulls in the pen.
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.