Dinner Tue–Sun · Seating from 5:00 PM

Cooked over oak.
Nothing else.

One hearth, three woods, and whatever the farms sent this morning. No gas line runs into this building — every plate that leaves the pass has met fire.

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The Hearth, Tonight14 Sept
Coal bed
905°F
Far grate
410°F
Burning
White oak + apple
Counter seats
8 walk-in only

The fire is lit at 11 AM and never goes out during service. Eight stools face it directly — first come, no reservations taken.

Our Story

We build the fire before we write the menu.

Chef Nora Whitcomb spent nine years cooking on gas ranges before she tore one out of her own kitchen. What replaced it was a masonry hearth, a cord of split white oak, and a rule that has not moved since: the fire decides.

Mornings start with the burn. By the time the first delivery arrives — lamb from Stillwater Farm, trout out of Harrow Creek, oysters up from Dunmore Bay — there is a coal bed deep enough to bury a celery root in. The menu is written around what those two things have to say to each other, which is why it changes most weeks and entirely four times a year.

“Fire is not a technique here. It is the only appliance we own, and it is honest about everything you put in front of it.”

Nothing is finished in a warming drawer. Nothing arrives par-cooked. Our produce travels an average of 31 miles, our whole animals are broken down in-house every Tuesday, and what we cannot use goes back to the farms that sent it.

Nora Whitcomb  ·  Chef & Owner

Image 01Lamb saddle turned at coal height — hands, ash, flame in the lower third
Image 02The morning wood stack — oak, apple, hickory
Image 03The eight-stool counter mid-service, fire in focus

Three We’d Order

Dish 01Ribeye carved on the board, jus pooled, one hard light from the left

45-Day Dry-Aged Ribeye

Aged in our own locker, finished directly in the coal bed for ninety seconds a side. It arrives carved, with the bone, and it is meant to be argued over.

$138 Serves two · 22 oz

Dish 02Celery root split open — blackened skin, steaming pale interior

Coal-Roasted Celery Root

The dish that convinced us the hearth didn’t need meat. Three hours under the coals, carved tableside, the burnt skin left on because that is the point.

$32 Vegan · gluten free

Dish 03Apple out of the ash, scorched wrapper, ice cream going soft

Ember-Baked Apple

Set into the coals when the doors open and pulled when you order it. Four hours of residual heat, brown butter ice cream, nothing else.

$14 Limited to 20 nightly

Reservations

Book the room, or take a stool at the fire.

Tables open thirty days out at 9:00 AM. The eight counter seats are held back for walk-ins every night — if the dining room is full, come early and try the bar.

  • Seating Tuesday to Sunday, 5:00–9:30 PM. Closed Mondays.
  • Large parties Seven or more are handled as a private booking.
  • Allergies Tell us here and the kitchen sees it before you arrive.
  • Holding Tables are held fifteen minutes past the reservation time.
Time

Crossed-out times are fully committed for this date.

This is a demonstration form — nothing is sent and no table is held. On the live site you’d get a confirmation by text within a few minutes.

Press

The celery root is the most persuasive argument for cooking vegetables in fire that I have eaten in a decade.
Dana MerrickThe Standard Review  ·  ★★★★
Whitcomb cooks like someone who has nothing to hide behind. No sauce arrives to rescue anything, because nothing needs rescuing.
Ines BarrowMeridian Magazine  ·  Restaurant of the Year, 2025
Sit at the counter. You will leave smelling like a bonfire and you will not mind at all.
Theo AnselLedger & Table  ·  ★★★★

Private Events

Three ways to take the room.

Every private event is cooked on the same hearth by the same team — there is no separate banquet kitchen and no separate menu. Tell us the date and how many, and Nora writes something for it.

The Cellar

Below the dining room, stone-walled, one long oak table. Best for dinners where everyone should be able to hear everyone.

Seated
24
Minimum
$2,800
Notice
2 weeks

The Hearth Room

The half of the dining room that faces the fire, curtained off. Courses come straight from the grate to the table, six feet away.

Seated
16
Minimum
$2,200
Notice
2 weeks

Full Buyout

The whole building, counter included, plus the courtyard in season. Standing receptions up to 120; we bring in a second fire.

Seated
90
Minimum
$14,000
Notice
6 weeks

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