One oak-fired hearth. No gas, no induction, no shortcuts. A menu that changes when the market does, and a room that smells like woodsmoke from four o'clock.
Reserve a tableThe kitchen has no gas line. Every plate that leaves it passed over oak burned down to embers — which means the pass runs on timing, heat management, and a chef who reads coals the way others read a thermostat.
It also means the menu bends to the fire. Some nights the sirloin is 45 days, some nights it's 60. We'll tell you which when you sit down.
Kitchen counter seats six. Book those early.