HOSPITALITY
Fire. Olive. Conversation.
We cook the way our grandmothers did — over live fire, with whatever the morning market gave us — but with more precision and a little more theater.
- • A seasonal tasting menu rewritten four times a year
- • Whole-animal and whole-vegetable cooking over olive wood
- • A private dining room for twelve, under the skylight
- • Sommelier pairings drawn from small Greek estates
- • Weekend brunch from the same fire, slower
