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 shows up.
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 plate.
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 dinner.
Notes on natural wine
Our list is short and mostly low-intervention. Here is how we think about pairing it with food cooked over fire.
What seasonal really means here
We change the menu most weeks, and not for show. When the farms a few hours north send the first of something — ramps, peaches, squash — it ...
Why we cook over fire
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 ...
The newsletter
A note from the kitchen, now and then
New dishes, the occasional recipe, and first word on events. No spam, unsubscribe anytime.