Wood-fired.
Locally foraged.
Seasonally obsessed.
“We believe every ingredient has a story worth telling.”
Now Serving
Winter Tasting Menu
Roasted beet tartare, black garlic aioli, rye crisp
Wild mushroom risotto, truffle butter, aged parmesan
Pan-seared scallops, celery root puree, brown butter
Quince tart, vanilla bean custard, candied walnuts
From the Kitchen
Signature Dishes
Dry-Aged Duck Breast
48Roasted plum, walnut crumble, brown butter jus
Hand-Rolled Pappardelle
39Slow-braised lamb shoulder, pecorino, sage
Wood-Roasted Whole Branzino
52Preserved lemon, fennel, salsa verde
Valrhona Dark Chocolate Tart
18Smoked salt caramel, crème fraîche
In the Press
“One of New York’s most essential restaurants.”
The New York Times
“A masterclass in restraint and flavor.”
Bon Appétit
“The kind of place that makes you rethink everything you thought you knew about dinner.”
Eater
“James Beard Award Nominee — Outstanding Restaurant, 2025”
James Beard Foundation