Every six to eight weeks our chef refreshes the menu around what is best at the market. This means peak-season tomatoes in summer, hearty roots in autumn, and crisp greens once spring returns.

We work with three small-scale producers within an hour of the restaurant — they know us by name and we know exactly where every ingredient comes from.

Vegetarians and gluten-sensitive diners are always covered with at least three full courses, no compromises.

We chose two house wines, three cocktails, two beers, and a small but careful zero-proof selection. Every option earned its place after weeks of side-by-side tasting.

If you want something specific just ask — our bartenders read the room and love a custom order.

Reservations open online seven days ahead. We hold back a few tables for walk-ins each evening, especially earlier in the week.

For private events we can take over the back room (up to 18 guests) or the full restaurant on Sundays. Drop us a note via the contact form.