Our story
Cooked over fire, sourced down the road.
"We build the menu around whatever the farms bring us that week — then let the flame do the rest."
What started as a supper club in a friend's backyard is now a twenty-eight-seat room where the kitchen is the centerpiece. Everything touches the fire: charred greens, blistered flatbreads, whole fish over embers.
Come hungry, stay late, and let us pour you something you've never heard of.
