Neighborhood table
Dinner the way we grew up eating it
Braised, roasted, and grilled dishes built on ingredients from farmers we know by name. Come hungry and stay a while.
- Family recipes
- Seasonal produce
- Open kitchen
Tonight's highlights
- Slow-Braised Short Ribred wine, root vegetables, twelve hours in the oven (GF)
- Wood-Fired Branzinowhole fish, lemon, charred fennel (GF)
- Mushroom and Farro Risottowild mushrooms, thyme, aged pecorino (V)
- Heirloom Tomato Saladburrata, basil oil, sea salt (V, GF)
The short rib everyone asks about
Our signature dish, and the story behind the stove.
01
The short rib
Twelve hours braised in red wine with root vegetables until it falls apart at the touch of a fork.
02
The person behind it
Chef Elena started cooking in her grandmother's kitchen and built this menu around the dishes that taught her the most.
02
03
Where it comes from
Produce and meat sourced from growers within a short drive, changed with the seasons rather than a fixed printed menu.
03
Come sit with us
Reservations recommended on weekends, walk-ins welcome most weeknights.
The table won't hold itself
Reserve now, or risk a wait at the bar tonight.
What regulars say
The short rib fell apart before my fork even got there. I have ordered it three visits in a row.
Maria T.
regular guest, local diner
Brought my parents for the branzino and the table next to us was celebrating an anniversary. Warm room, warm food.
Sam R.
weekend regular, nearby resident