Why everything we cook meets oak fire
No gas, no electric ovens — just Oregon white oak. Our chef explains why one hearth cooks the whole menu.
The journal · notes from the kitchen
Stories from the hearth.
Fire cooking, natural wine, and the dishes regulars cross town for — written by the people who cook them.
A short guide to natural wine and fire food
Tannin loves rendered fat. How our team pairs forty low-intervention bottles with a menu cooked over coals.
The 45-day ribeye, from dry-age room to embers
Forty-five days in the dry-age room, ninety seconds in the embers. The story behind our house legend.
Sunday roast, our way
Whole-animal feasting every Sunday, 4 to 9 pm — how a staff meal became the week's happiest service.