The Kitchen
Marion Reyes cooked in other people's kitchens for fifteen years — a farmhouse outside Lyon, a counter in San Sebastián, a decade of someone else's menu. In 2021 she took over a narrow room off Craftsman Court, put twelve tables in it, and started writing the menu by hand every afternoon.
The idea is old and simple: buy what is good this week, cook it plainly, open wines we actually drink. Nothing on the plate you cannot pronounce, nothing on the list we cannot pour with a straight face. If the peaches are perfect, dessert is a peach.
— Marion