Notes from the kitchen
The Journal
Recipes we'll happily share, the people behind our ingredients, and the occasional long evening — written by the team in the quieter hours between services.
Kitchen
Why our short rib takes thirty-six hours
A slow, unhurried look at the dish that’s stayed on our menu the longest — the cut, the producer, the braise, and the small adjustments we’ve made to it over nine winters.
Mara Trelawney
Head Chef
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Recipes
THE ROAST CHICKEN
A practical love letter to properly rested roast chicken: slow-grown birds, dry skin, brown butter, bread sauce, and the smell that pulls everyone through the kitchen.
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Recipes
The Onion Soup
The onion soup that took years to become itself — darker onions, patient stock, day-old sourdough, and just enough Gruyère.
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Kitchen
Why our short rib takes thirty-six hours
A slow, unhurried look at the dish that’s stayed on our menu the longest — the cut, the producer, the braise, and the small adjustments we’ve made to it over nine winters.
Read note →
Quietly, once a month
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A short letter from the kitchen on the first Sunday of each month. The new menu, a recipe or two, and any tables we'd like to open up early.
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