Cooked over fire,
served with care.
A small neighborhood kitchen where the floor, the line, and the fire all work as one. Honest plates, made fresh, every service.
Book a table See the menuOne open line, three stations, no shortcuts.
Our kitchen runs in full view of the floor. Servers move plates the moment they leave the pass, so what the line cooks build is exactly what reaches your table — hot, fast, and exactly as intended.
A short list, done well.
Charred Heirloom Carrots
$12Wood-fired, whipped feta, toasted seeds, a drizzle of honey.
VegetarianSmoked Short Rib
$28Twelve hours over oak, parsnip purée, charred onion jus.
House favoriteLine-Caught Sea Bass
$26Crisp skin, brown-butter greens, preserved lemon.
Gluten freeHand-Rolled Pappardelle
$22Slow ragù, aged pecorino, cracked black pepper.
Made dailyEmber Flatbread
$16Blistered crust, roasted garlic, seasonal greens.
ShareableBurnt Honey Tart
$10Brûléed top, crème fraîche, sea salt.
DessertCome in hungry.
Reservations open two weeks out. Same-day seats are saved for the bar and counter — first come, first served.
Reserve a table