Good food, cooked with the season
A neighborhood kitchen cooking what the farms bring in each week — with bread from our own oven, small-grower wine, and all the time you want at the table.
We cook what the growers bring us, and we change the menu when they do.
Most mornings start with a delivery from a handful of small farms within an hour of the kitchen. What arrives decides what we cook — a few plates at a time, done simply, and done well.
Read our storyA few favorites
From this week’s menu
- Burrata & roasted peaches 16
- Starters · Basil, aged balsamic, grilled bread.
- Roast half chicken 29
- Mains · Thyme, juniper, charred lemon, pan juices.
- Brown butter pappardelle 24
- Mains · Hand-cut pasta, crispy sage, aged parmesan.
- Olive oil cake 11
- Desserts · Crème fraîche, roasted figs, honey.
- Juniper & tonic 14
- Drinks · House gin, cucumber, rosemary, juniper berries.
Please tell your server about any allergies. Most dishes can be made without gluten, dairy, or nuts.
See the full menu
Come and stay a while
Book a table for dinner or Sunday lunch, or wander in for a seat at the bar. We keep the room calm and never rush the last course.
Hours
- Monday
- Closed
- Tuesday – Thursday
- 5 – 10 pm
- Friday – Saturday
- 5 – 11 pm
- Sunday
- 11 am – 3 pm, 5 – 9 pm
Reserve a table
or call (555) 318-4402
