THE FOOD

Our restaurant, as well as the dishes coming straight out of our two hearth ovens, reminds us of the authenticity and relaxed energy of California cooking, with dishes ranging from whole-grain flatbread pizzas to coal-roasted vegetables, and a beverage program inspired by the same west-coast vibes.

 
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dinner + BRUNCH

Built around the warmth of our two hearth ovens, Chef Erling Wu-Bower’s dinner menu changes daily and draws influence from simple produce and proteins with west-coast flavors.

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dessert

Huckleberry sundaes, coconut panna cotta and torched vanilla macarons by Pastry Chef Natalie Saben – and of course, a rotating selection of seasonal ice cream scoops.

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beverage

Market-inspired cocktails and a wine list that stems from our favorite west-coast and old-world growers and winemakers, from Bar Manager Scott Stroemer and Wine Director Zach Jones.