Winter closure: June 24 - August 10 2018.

A small, independent restaurant with just 6 seats at our Chef's Counter. We serve one set menu that is designed for the season and driven by our wood-fire, fermentation and time. Our philosophy is to work with whole animals, seafood, and line-caught fish. We practice our own preservation, curing, dry-aging, baking and cheesemaking.

We invest as much time and creativity into our beverage pairings. We offer three different options to pair with our...+ More