Wood fire and cast iron, six days a week.
A small kitchen at the bottom of the hollow, cooking what the farms sent us this week.
On the pass right now
Skillet cornbread
Baked to order in a hot pan, honey butter and flaked salt.
$7The board changes with the season and the weather.
We cook the way our grandmothers did, on purpose.
Everything starts in the same three places: a wood fire, a cast iron pan, and a delivery from a farm we can drive to. Nothing arrives here already cooked.
The menu is short because a short menu is an honest one. Six mains means every one of them gets attention, and it means we can change the whole board the week the tomatoes finally come in. If you ate here in July and come back in November, you should not recognize much beyond the cornbread.
The dining room seats forty two people. There is a counter along the kitchen where you can watch the pass, and those seats are always kept open for walk ins.
- Walk ins welcomeThe counter is never reserved. Come as you are.
- Kids eat hereHalf plates of anything on the menu, and the good crayons.
- Last seatingThe kitchen takes its last order thirty minutes before we close.
- Large partiesGroups of eight or more, give us a couple of days notice.
- AllergiesTell us when you sit down, not when the plate lands.
Come in this week.
Reservations open thirty days ahead. Same night tables usually open up around eight, and the counter is first come.
Holiday hours change, and we close the last week of January to rest and repaint. Watch the board on the door.