One fire, lit at noon every day.
Everything on the menu passes through the same oak-fired hearth: bread in the afternoon, vegetables in the embers, meat and fish over the flames once service starts.
We buy from four farms within a two-hour drive and write the menu around what they bring on Monday.
- 14dishes on the menu, never more
- 4farms we buy from directly
- 1oak hearth, lit at noon