04/09/2026
Spring is here! We’re featuring lamb this week. Try out our slow braised whole neck from the wood oven. Lightly charred over the grill, then left to get melt in your mouth tender in the ambient heat of our hearth after the fire has died down for the night. We are also pairing it with a knock out Kenwood Jack London Vineyard Cab out of a magnum from 1998!
Your neighborhood spot always has something interesting cooking!