Built around wood, fire, and the people we feed.

We opened in 2019 with a single oak-burning grill, a short menu, and a long list of opinions about how American food should taste.

Six years later the menu is longer, the room is louder, and the fire still gets lit every afternoon at three. The rules haven't changed: cook over wood, source close to home, treat every plate like it's the only one going out.

We're proud to be a neighborhood place. The regulars know our names. The dishwashers know the regulars. The wine list grows when somebody finds a bottle worth pouring.