Fourteen pours
Rotated weekly, preserved under argon, listed with producer and vintage rather than just “house red.”
Our story
The Kitchen
Fifty-two seats, one short menu, and a team that tastes everything before it leaves the pass.
In the kitchen
Fewer dishes.
Fewer dishes.
Done properly.
A nine-seat pass, one sauce station, and a menu short enough that everything leaving the kitchen has been tasted that evening.
The dining room seats fifty-two. That is deliberate. It is the largest number our kitchen can cook for without the menu getting longer or the service getting faster than it should be.
“People do not choose a restaurant from a PDF menu that will not open on their phone.”Design rationale · illustrative copy
The list
Wine, without the theatre
A hundred and eighty bottles, half of them under fifty dollars, all of them poured by someone who can tell you why they are on the list.
Four courses, four glasses
Built around the tasting menu each week. Half pours available, and a thoughtful zero-proof flight.
Bring something special
Twenty-five dollars per bottle, two bottles per table, waived if it is not already on our list.
Like this one?
A restaurant site that fills a quiet Tuesday.
Your photography, your menu, your reservation system. The structure above is the starting point, not the finished article.