The carrots are the reason we came back.
A short menu where everything has a reason to be on it. We ordered most of it between four people and argued about the last piece of flatbread.
Private dining
The back room seats twenty-four.
Birthdays, rehearsal dinners, the end of a long project. One table or three, a menu written with you, and one person looking after the night.
The room
A door that closes, and its own fire.
The back room has a long oak table, a second hearth and a window onto the kitchen. Up to 24 seated, 35 standing. For more, we close the restaurant: up to 70.
How it works
Four steps and no surprises on the bill.
Tell us the date and the number
The back room seats up to 24. The whole restaurant takes 70.
We write a menu with you
Three or four courses for the table, built around what the farms have that week.
One price a head
Food, service and the room in a single number. Drinks are on a tab or a package.
We look after the night
One lead for your party from the first drink to the last coat.
Questions
Before you come.
Do you take walk-ins?
Yes. The eight counter seats and the bar are never booked. Tables are held for reservations until fifteen minutes past the time.
Can you cook for allergies?
Tell us when you book and again when you sit down. The kitchen handles nuts, gluten, dairy and shellfish, so we cannot promise a trace-free plate.
Is there parking?
Street parking on Haywood Row and a public deck two blocks north. We are a five-minute walk from the Grove Arcade.
Do you have a children's menu?
No separate menu, but the kitchen will make a plain flatbread, grilled chicken or buttered noodles for anyone under ten.
How do large parties work?
Seven or more share a set menu at one price a head. Twelve or more usually take the back room: see private dining.
Reviews
What guests say.
Camille R., Google review Loud enough to feel alive, quiet enough to talk.
We booked the back room for my father's seventieth. They wrote the menu with us and nobody had to wave anyone down all night.
Jonah M., Google review The best trout I have had in this town.
Skin like glass, and they tell you which river it came from. Sit at the counter if you can and watch the oven.
Priya S., OpenTable review