Notes from the kitchen
Journal
Fire, sourcing, and the room — the thinking behind the table.
The Kitchen · 4 min
The fire remembers everything
Why we still cook over live oak coals when the rest of the street went convection.
Sourcing · 6 min
A morning at the market
Before service, before prep — the day begins where the vegetables do.
The Kitchen · 3 min
The dough is alive
Our pide starter is older than most of our staff. We feed it daily.
Sourcing · 5 min
On halal provenance
One family farm, one relationship, one standard we don't move on.
The Room · 4 min
A table for strangers
The long table at the back has no reservations. That's the point.