High-contrast portrait of a chef's hands carving roasted meat over glowing hearth embers, warm side lighting, deep shadows
High-contrast portrait of a chef's hands carving roasted meat over glowing hearth embers, warm side lighting, deep shadows
Reserve a Table
The Hearth is Lit

Raw, flame-cooked simplicity.

Thirty-two seats in a restored brick warehouse. No tweezers, no theater—just hyper-seasonal plates sourced within fifty miles.

Macro extreme close-up of a cast-iron pan glistening with oil over glowing orange embers, charred rosemary sprigs, moody low-key lighting
Macro extreme close-up of a cast-iron pan glistening with oil over glowing orange embers, charred rosemary sprigs, moody low-key lighting
Our Covenant

The fifty-mile hearth

We source every ingredient from farmers we know by name. If the wood isn't perfectly dry, the hearth stays dark. Every plate tonight is born from open fire and cold-pressed iron.

The cellar holds low-intervention, unfiltered French bottles selected to cut through the rich smoke and dripping fat of the hearth-side plates.

Close-up shot of a thick ribeye steak cooking over open cherrywood flames, glowing embers, high contrast
Close-up shot of a thick ribeye steak cooking over open cherrywood flames, glowing embers, high contrast
Tight macro shot of charred heirloom leeks with creamy white curds on a dark ceramic plate, warm side-lighting
Tight macro shot of charred heirloom leeks with creamy white curds on a dark ceramic plate, warm side-lighting
Close-up of hands pouring a cloudy orange skin-contact wine into a simple glass, candle-lit background, deep shadows
Close-up of hands pouring a cloudy orange skin-contact wine into a simple glass, candle-lit background, deep shadows
Daily Plates

Hearth-fired signatures

Our daily-changing blackboard menu is dictated entirely by the morning's harvest. Here is a glimpse of what we are burning tonight.

Wood-Fired Ribeye

Charred Leeks & Curds

Wild Ferment Wines

Dry-aged for twenty-eight days, seared directly over cherrywood embers, finished with flaky sea salt and dripping fat.

Heirloom leeks blackened in the coals, served warm with hand-stretched goat curds and cold-pressed oil.

Unfined, unfiltered French bottles selected tonight to match the rich smoke and fat of the hearth-side plates.

Reserve a Table

Secure a hearth-side stool

We open at five. The fire starts at three. Reservations are highly recommended, though we always hold a few stools for walk-ins.