One fire, no gas,
and a menu that follows it
The range is a nine foot hearth burning live oak and citrus wood from a grove eleven miles up 441. Nothing on the menu is finished on gas, which is the whole constraint the kitchen works inside: what tastes better with smoke goes on, what does not comes off. That is why the menu moves every three or four weeks and why we will not print a laminated one.
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The fire is lit at nine every morning
It takes six hours to get to temperature, which is why we do not open for lunch except by arrangement for a party.



