A wood fire is the oldest tool in our kitchen and still the one we reach for first. It seasons as it cooks — smoke, char, and the slow heat that pulls sweetness out of a carrot or sets a crust on a fillet.
Most nights you will find Elena at the hearth, moving plates between the coals and the cooler edge of the grill, reading the fire the way other cooks read a thermometer.
It is not nostalgia. Fire does things a flat-top cannot, and our menu is built around what it does best.