The place
We cook the way we eat -- simply, with the best of what arrived this morning.
Fire, flour, salt
Three things define the kitchen: a wood-fired hearth at the heart of the room, dough laminated each morning, and sea salt from the Sicilian coast we have used since the day we opened.
Sourcing as the menu
We write the menu twice a week from what arrives at the back door -- Hudson Valley produce, day-boat seafood, whole animals broken down in-house.
A quiet room
Forty-two seats, low light, no music after the first course, and a wine list of low-intervention growers we drink with the staff after service.
