A seasonal kitchen and a field guide to the desert harvest. Everything on the page shifts with the season, so pick one and see what is ripe.
Every week the growers tell us what is ready, and the menu follows. So the page you are reading is really a field guide: what is ripe, who grew it, and how we are cooking it right now.
Nothing here is shipped from far away to hit a photo. When the tomatoes are done, the tomato dishes come off, and the squash goes on. That is the whole idea, and it is why the site changes with the season.
Reclaimed oak, a long counter facing the fire, and pressed botanicals from every season we have cooked. Come as you are, sit at the pass if you want to watch, and let us send out what is best that night.
Counter seats are first come, first served.