The fire
One hearth.
Everything touches it.
There's no gas line in our kitchen. Just a wood-fired hearth, a bed of embers, and a chef who's learned to read both. Smoke is a seasoning here — applied with the same care as salt.
The menu changes with what the fire and the season give us. Whole fish, charred greens, flatbreads blistered to order, and a bar that leans into smoke and bitterness as much as the plates do.
600°
hearth, at the coals
14
small plates nightly
0
gas in the building