Our list is short and mostly low-intervention. Here is how we think about pairing it with food cooked over fire.
From the kitchen
We keep it simple: good ingredients, treated with care, and a short menu that changes with what the season gives us.
How we run a short menu
A short menu is harder than a long one. Every dish has to earn its place, and we change it the moment something better ...
The farms we buy from
Most of our produce comes from a handful of farms within a few hours of the city, picked the same week it lands on the ...
Private dinners in the back room
The back room seats twenty-four, and the full dining room is yours for up to sixty. Here is how we plan a private ...