We cook six nights a week over oak and ash, with vegetables pulled that morning from farms we can see from our back door. The menu changes when the weather does. Reservations open fourteen days out; orders-to-go leave our pass from 4 pm.
We opened in a clapboard house on East Market Street with twenty-eight chairs, one wood oven, and a handwritten list of farms we trusted. Six years on, the chairs are the same — the farms have grown from four to nineteen.
The cooking is simple on purpose. Fire, salt, vinegar, a patient hand at the pass. Dishes leave the kitchen the minute they're ready, which means courses don't always arrive in the order you'd expect. We think you'll forgive us.
| Monday | closed |
|---|---|
| Tuesday | closed |
| Wednesday | 5:30 – 9:30 pm |
| Thursday | 5:30 – 10:00 pm |
| Friday | 5:30 – 11:00 pm |
| Saturday | 5:00 – 11:00 pm |
| Sunday | 5:00 – 9:00 pm |
Pickup orders leave the pass from 4:00 pm. Last seating is forty-five minutes before close.
"Marius cooks like he's writing a long letter to someone he loves — every dish is specific, a little stubborn, entirely his own."
"The short rib alone is worth the drive up the Taconic."
"A restaurant with the patience of a good bookshop."