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Tasting Menu
Menu-first layout for hospitality brands. Eat, drink, reserve.
service
One Long Table, One Seating
Twenty seats, one long table and a single 7pm start. Why we refuse to run two seatings, and what it asks of a kitchen, a dining room and a stranger beside you.
autumn
Notes on the Autumn Menu, One Course at a Time
A week into the autumn menu, the chef-owner admits what went wrong on the way: a split whey, a salt crust that cracked early, and a lamb that wouldn't behave.
autumn
The Autumn Menu: Five Courses, Five Glasses
Tonight the autumn menu opens: pear and whey, salt-baked celeriac, lake trout, braised lamb and a baked apple, each with its pairing and a non-alcoholic option.
wine
How We Choose What Goes in Your Glass
Pairing isn't magic. Our front-of-house lead walks through the three questions she asks of every course, and why the non-alcoholic flight gets the same care.
producers
A Morning at Brindle Hill Farm
Forty minutes up a dirt road to see the squash that will anchor our autumn menu, meet the farmer we pay directly, and be told off by a dog named Biscuit.
kitchen
How a Menu Gets Written After the Boxes Arrive
Nobody believes the chef-owner, but the menu isn't written until the produce boxes are open. A week of pencil drafts, crossed-out dishes and one very sour plum.