This location has closed.




Matt McCallister’s restaurant takes inspiration is the seasons, with a pantry in which everything is in flux. Start with a pét-nat rosé (from a wine list awash in natural, biodynamic, and organic producers) or a cocktail with golden beets or tarragon or fresh garden peas. Seasonal dishes like farro and strawberries or tomatoes and peaches in a summer symphony are gorgeously executed. Other hits: Parker House rolls slathered in an aerated, mousse-y Parmesan Mornay laced with chicken drippings, things cooked on the wood-fired hearth that is the heart of the place, and excellent desserts by Maggie Huff.

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