What we're cooking this week

Menu

We change the menu most weeks based on what's good. Allergies and dietary restrictions, just tell your server — we'll figure it out.

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Hearth

Wood-fired carrots, smoked yogurt, dukkah

Heritage carrots roasted hard over the fire, served on a bed of smoked sheep-milk yogurt with a hazelnut dukkah.

$16
Pasta

Hand-cut tagliatelle, brown butter, pecorino

Egg-yolk-rich tagliatelle made daily. Brown butter, sage, and a snow of aged pecorino.

$24
Mains

Half chicken, fermented chili, charred lemon

Brined for 24 hours, cooked under a brick over the fire. Served with our house fermented chili butter.

$32
Mains

Grilled local fish, beans, salsa verde

Whatever was best at the dock that morning, grilled simply, with shell beans and a sharp salsa verde.

Market
Sides

Charred greens, anchovy, lemon

Whatever's in season — usually broccolini or kale — hit hard on the grill, then dressed.

$12
Dessert

Olive oil cake, crème fraîche, citrus

Our pastry team's signature — a moist, salty olive oil cake with whatever citrus is best that week.

$11
Bar snacks

Walk-ins welcome at the counter.

Twelve seats at the bar, no reservation needed. A shorter menu of snacks and a tighter wine pour, every night until close.

  • Marinated olives + warm bread · $7
  • House-made focaccia, salted butter · $9
  • Beef tartare, smoked egg yolk · $18
  • Whipped ricotta, honey, herbs · $12
See hours
Wine

Mostly natural, mostly small growers, always honest.

Our list leans European with a strong showing from California's North Coast and the Loire. We pour about 25 wines by the glass, change them often, and our staff loves talking through them.

  • 25+ wines by the glass
  • Zero-zero pet-nats and orange wines
  • Half-bottle program for two-tops
Reserve to taste

Hungry yet?

Tables open at 5pm Tuesday – Sunday. Bar seats walk-in only.

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