HEAT.
Roasting and grilling can give familiar vegetables a different character. We want browned edges and tender centers.
A kitchen
built around
the fire.
We cook seasonal vegetables and larger plates over an open fire. Fresh dressings, herbs and simple sides finish the dish.
Before serviceBefore the
Before the
first table.
There’s dough to mix and bread to bake before anyone takes a seat. Supper starts well before the first order.
In the kitchen
Why we cook
this way.
Take the coal-roasted carrots.
The fire softens the carrots and browns their edges. Ricotta cools the plate down, while herb oil and toasted seeds add freshness and crunch. You can eat them as a small plate or order them alongside the fish.
Open-fire cooking shapes the menu, but plenty of dishes never go near the flames. Heirloom tomatoes come with peach and basil. Warm bread needs cultured butter and a little salt.
A few small plates can make a supper. If you’re hungry, add a larger dish and pass it around. We leave pudding until you’re ready.
BRIGHTNESS.
We use lemon with the market fish and sherry vinegar with tomatoes. A sharp dressing helps when the rest of the plate is rich.
SOMETHING
TO SHARE.
Small plates are easy to pass around. Larger dishes come with sides, so you can share them too. Order what looks good and add more if you’re still hungry.
NO GRAND
OCCASION
REQUIRED.
You don’t need a birthday or an anniversary to come for supper. Take a seat at the counter, order something you like and stay for pudding.