Our kitchen
One grill, oak fire, no shortcuts
We cook the way the room feels. Slow embers, cast iron, and produce picked that morning. The menu is short on purpose. Whatever is best right now gets the fire.
Our beef comes from pasture herds an hour away. Our vegetables come from two market gardens we know by first name. Our bread ferments for two days before it ever sees the oven.
Read our story
Signatures
Three dishes worth crossing town for
Ember roast chicken
Half bird brined overnight, roasted over embers, finished with charred lemon and thyme butter.
$32
Oak-fired ribeye
Dry-aged forty days, seared on oak coals, sliced over roasted garlic and beef dripping potatoes.
$46
Harvest garden salad
Market leaves, ember-roasted squash, pickled shallots and a cider vinaigrette. Bright against the smoke.
$19
Praise
The most exciting fire cooking in the city right now. Every plate tastes of smoke and care in equal measure.
Maya Hart, The City Table
Opening hours
When the fire is lit
The grill runs Tuesday to Sunday. Mondays the kitchen rests, the cellar is audited, and the bread starter sleeps.
Plan your visit| Tuesday to Thursday | 5pm to 10pm |
|---|---|
| Friday and Saturday | 12pm to 11pm |
| Sunday | 12pm to 8pm |
| Monday | Closed, kitchen rests |
The room
From the dining room
Book a table by the fire
Weekend tables go a week out. Weeknights are kinder. Parties of seven or more, call us and we will build the evening around you.