Oyster, smoked cream, chive oil
Baja kumiai oysters under a veil of applewood smoke, finished tableside.
Pour — Champagne, extra brut
Dinner here is not fast, and that is the point. Seven courses, one seating, records played front to back — the way an evening used to feel.
Baja kumiai oysters under a veil of applewood smoke, finished tableside.
Beets from Chino Farm roasted in embers until the sugars turn dark.
Ricotta folded that afternoon, sage from the roof, butter taken to the edge.
Dry-aged fourteen days, rested over cherrywood, carved in the room.
A sharp, cold pause before the fire returns.
Five-year cheddar with honey from the coast and a whisper of oak ash.
Crème brûlée torched to near-black, salt harvested at low tide.
An aperitif at the bar while side A plays through. Arrive on time — the room seats together.
Twenty-two seats around one oak table. Courses arrive when the room is ready, not before.
Amari, late cuts, and the good speakers. Stay as long as the candles last.
Reservations open the first of each month for the month following. Twenty-two seats a night — they go quickly.
Request a reservation or call (619) 555-0122