An Open-Fire Dining Room — Old Foundry District
Drawntothefire.
Seasonal tasting menus cooked over open flame, in a room built for slow evenings.
The Copper Table
We cook the way people have always cooked when the meal mattered: over wood, without hurry, close enough to the flame that the food remembers it. Pull up a chair. The rest can wait.
From the Hearth
Everything begins at the fire
No gas, no shortcuts. Oak and almond wood burn down to coals each afternoon, and the kitchen builds the night's menu around their heat -- searing, smoking, slow-roasting, charring sweetness out of whatever the season hands us.
It is slower this way. It is better this way.
On the Table Tonight
A taste of the season
Coal-Roasted Scallops
34Brown butter, smoked roe, charred lemon
Dry-Aged Ribeye
78Forty days, bone marrow butter, embers
Embered Beets
24Smoked curd, hazelnut, burnt honey
Burnt Honey Tart
18Charred fig, bay leaf cream, smoked salt
The Dining Room
Reservations
Your table is waiting
Forty-two seats, one fire, and an evening that runs on its own clock. Tuesday through Saturday, from five.