Cooked over wood, on purpose

We cook over wood and charcoal because it does something no oven can: it gives food edges, smoke, and a bit of char that you taste before you can name it. The menu is short on purpose and changes with what the growers and fishers bring us.

The room is warm and a little loud, the wine list is honest, and the pass is open so you can watch the fire do the work. Come with people you like and stay a while.