Established 2011 · Beacon Hill · 28 seats
Six courses, two seatings a night, by reservation only. The room holds 28. The wine list is short, and chosen by hand.
— The kitchen —
The menu changes every Friday, with the market. One of us drives out and picks the wine by hand, from cellars a morning away. The fish comes in the morning it's served. Nothing travels further than it has to.
— On the menu now —
Each runs about two weeks, then comes off the menu.
— I —
Asparagus, brown butter, a soft quail's egg, and nasturtium from the garden.
— III —
River trout, caught in the Berkshires that morning, with toasted almonds and brown butter.
— VI —
One pavlova, brought out whole and shared at the table. Strawberries, basil, vanilla cream.
Tuesday through Saturday · two seatings a night
Two seatings each night — six o'clock and nine. Tell us when you'd like to come and how many you are, and we'll confirm the same day.
Reserve