Exceptional ingredients from farmers we know and trust: the point of departure for all our food. Carrying that tradition forward, Chef Brian Griffith’s menus coalesce classic Italian cooking with intelligent innovation.
We use whole animals, from pig to beef, breaking down and curing the meats ourselves. Best-of-season vegetables, wood-fired meats, and homemade pastas are the basis of Brian’s reasoned approach to what is succulent and modern. Red wines from Piedmont, grass-fed beef from Mendocino — we age them both ourselves. Annual Special Dinners
— Truffles, Tomatoes, Whole Hog, Oceanic — feature seasonal harvests at their peak. Elegant, rustic, refined, honest, delicious food, in a fine-dining atmosphere without pretense.