Everything in this room answers to the hearth. Sixty-day dry-aged beef, oak and orchard wood, and nothing on the plate that didn't earn its place over the coals.
"Smoke is a seasoning. We just refuse to measure it." — the kitchen, probably
Fourteen seats behind a charred-oak door, its own hearth, and a menu written for your table alone. For the dinners that deserve a closed door.
Tables release thirty days out. Walk-ins hold the bar — first come, first fed.
Reserve a table