Based on 921 reviews
Roasted over the open hearth until the skin blisters and crackles, with juicy, smoke-kissed meat underneath — a reliable benchmark for the kitchen's fire skills
Heritage-breed pork cooked low and slow over wood, arriving with a deep mahogany crust and rich, yielding interior
Rotating roasted and wood-kissed vegetables that change with the farm supply — consistently better than side dishes have any right to be
Small-producer meats and seasonal accoutrements that set the farm-focused tone before the mains arrive
