Step into a dimly-lit room where chefs work the fire and bartenders pour small-batch spirits. Open from dusk til one.
We cook low and slow, pour long pours, and light the room with candles you can almost read by. Nothing here is rushed — which is the whole point. Come for the short ribs, stay for the record that gets flipped at eleven.
Photography by the staff, most of it shot between the second and third course. If a dish leaves the pass and we can't stop looking at it, we put it here.
Once a month we clear the back dining room, pull the curtain, and run a ticketed supper club with a live band and a four-course tasting menu. Tickets drop the Monday before — don't sleep on them.
We're on the quiet end of South 5th Street, between the bakery and the old laundromat. Say hi at the host stand or drop a line — we respond fast.