A neighborhood chophouse rooted in open flame and farm-direct sourcing. Dinner nightly, brunch on weekends.
45-day dry-aged, smoked sea salt, bone marrow butter
Whole fish, charred lemon, salsa verde, fennel
Burrata, basil oil, sourdough crumble, aged balsamic
Bone-in heritage breed, apple mostarda, sage jus
Foraged blend, parmigiano, truffle, soft herbs
Bourbon, mole bitters, smoked orange, dark chocolate
Reservations recommended Thursday through Sunday.