Opening the wood fire for spring
Why we light the hearth earlier this season, what is coming off the grill, and why the counter seats are worth asking for.
We started the wood fire two weeks earlier this year. The trout likes a hotter cook, and the brassicas take the smoke well.
What changed
Spring produce arrived with enough sweetness to stand up to charcoal. Romanesco, early asparagus, and soft herbs all benefit from a kiss of smoke without losing their brightness.
The hearth also slows the room down in a good way. Guests watch the cook, ask questions, and order another pour while a plate finishes.
How to sit
If you have not sat at the counter facing the hearth, ask for it next time. You will see how the plates come together, and you will taste the difference when something comes straight from the fire.
We will keep a few seats open for walk-ins at the counter on weeknights.
Want a seat for dinner?
Send a table request and we will confirm by email.
