Without a doubt, there is an ancient connection between man, fire and food. The history of grilling stretches back to caveman days when a brilliant ancestor of ours discovered that holding meat directly over an open flame for an extended period of time “cooked” the meat.
Food at 500 Degrees revolves around the concept of locally sourced produce. Keeping our distribution footprint down low and down under. This enables us to get food to your plate faster and fresher.

Our steaks and ribs are cooked over an open flamed char grill, one of the hardest ways to cook, but we believe gets the tastiest results.