A kitchen run by people who cook
About us
We opened because we were tired of eating out and being disappointed. Everything here is what we'd actually want to eat.
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Years open
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Dishes on rotation
4.8/5
Average rating
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Days a week
How we cook
Nothing on the menu is frozen or pre-made. The braise for tonight's short rib started this morning. The bread is baked in-house. If a dish takes six hours to get right, it takes six hours — we'd rather change the menu than cut the process.
Ingredients come from growers and suppliers we've worked with for years, bought a few times a week rather than in bulk. It means the menu shifts with the seasons, and it means what's on the plate is usually only a day or two off the source.
The room
We kept the space small on purpose — enough tables to run properly, not so many that service falls apart on a busy night. Book ahead on weekends; walk-ins are welcome the rest of the week.
Behind the counter
Come see for yourself
Book a table and taste what we mean.