dinner & cocktails

Join us for  a night of LIVE rustic wood fire cooking with Chef Alex Ricci and
LIVE carving stations of wild game & whole fish. Enjoy handcrafted cocktails created by Mixologist Jesse Cortez and a LIVE ice carving bar presented by Bedlam Vodka with an izakaya-style bar menu - all rooted in Japanese tradition.

Tickets are $70 per person for access to the full menu for this private event as well as two drink tickets to sample the specialty cocktails being served. 


Fire & Ice is an event built off of friendship and creativity so dinner & cocktails will be served banquet style with various serving stations for a more interactive experience. We want to encourage everyone to experiment and try both the new menu items and the unique cocktails that will be served. 

Cooked over LIVE rustic wood fire:
The chef will utilize different types of fire and cooking techniques
Sake brined leg of lamb
Szechuan rubbed bone-in pork loin
Charred short rib & black garlic gyudon with toasted nori rice
Coal roasted local seasonal vegetables
Whole grilled fish with fresh wasabi root chimichurri
Plum Wine marinated whole roasted chicken
And much more!

Ikizukuri-style Sashimi:
A live Whole fish sashimi carving display is done in the traditional Japanese style.

A full cocktail menu styled around unique forms of Ice.
Dragon's Breath 
Painappuru Su 
Ginger Snap

A portion of ticket sales go to the Tammy Lynn Center for Developmental Disabilities

Ticket price includes tax & gratuity.
Additional food & beverage will be available for purchase as well. Attire is casual.
The restaurant will be closed for this private event - all seating is communal so you can move around the space freely.
If you have any questions, please email [email protected]


Alex Ricci and Jesse Cortez first started developing the concept for Fire & Ice over two years ago. With a combined 30 years of experience in the food & beverage industry, Jesse and Alex wanted to create an event that highlights that the history behind some of the most important techniques to their crafts. Fire & Ice will be a showcase of traditional Japanese cuisine, Argentinian grilling techniques, and Mixology inspired by the unique flavors of the food menu.

jesse Cortez

Jesse Cortez was raised in Philadelphia, PA and currently resides in Durham, NC where he acts as Brand Director & Mixologist for Graybeard Distillery, the purveyors of Bedlam Vodka. 
His eclectic work history, including bartending in Australia and spending a summer on a Christmas tree farm, has helped to shape his philosophy on cocktails. He believes that’s while there may not be one drink for everyone, he can make a cocktail for anyone.

alex ricci

Alex Ricci was raised in Chicago, IL where his journey to become a chef started from a very early on. His mother has been an Executive Chef his entire life and focused on teaching him proper cooking techniques from a young age. Her passion for cuisines from the around the world has translated into Alex having a vast knowledge of different styles with a focus on Mediterranean cooking. 

Currently the Executive Chef of Mura in North Hills, Alex has been enjoying the privilege to hone in on Japanese cuisine. 


Specializing in flavorful Japanese cuisine and one-of-a-kind sushi rolls. Our menu features a delectable combination of steaks, sushi, and other Japanese fares, as well as an extensive drink menu offering everything from Japanese beers and local craft brews to Asian-inspired cocktails and sake.