The dining room during evening service: rust-red banquettes, candles on every table, and the lit wood-fired hearth at the back

Wood-fired hearth, seasonal harvests, and an open table.

Family-run dining room in Kansas City’s West Bottoms. We stoke the white oak hearth every morning, print the daily menu at noon, and reserve our six-stool zinc bar for walk-ins.

Reserve a table Read tonight’s menu

Tue–Thu 5:00 PM–10:00 PM · Fri–Sat 5:00 PM–11:00 PM · Sun Brunch 10:30 AM–2:30 PM · Mon Closed (816) 555-0194

Printed Daily for Dinner Service

What the kitchen is cooking tonight

We print this menu every afternoon based on what our farm partners deliver at sunrise. If a line is crossed off, the kitchen has run out for the night.

A charred half head of savoy cabbage in brown butter with pumpkin seeds and golden raisins

Raw & Starters

Charred Savoy Cabbage $15

Whipped cultured brown butter, golden pickled raisins, toasted pumpkin seeds, smoked sea salt.

Thin slices of raw kampachi overlapping in a shallow bowl with olive oil and slivers of chilli

Raw & Starters

Market Kampachi Crudo $19

Dayboat catch, cold-pressed arbequina olive oil, charred Meyer lemon juice, fermented Fresno chile.

Half a chicken roasted over wood, the skin deep mahogany, resting in pan drippings

From the Wood Hearth

Wood-Roasted Half Pasture Bird $29

Oak-roasted Missouri pasture chicken, charred shallot pan drippings, rosemary herb bundle.

A braised short rib falling off the bone onto soft polenta with its reduced braising liquid

From the Wood Hearth

Rioja-Braised Prime Short Rib $36

Heritage beef slow-cooked in tempranillo, stone-ground heirloom polenta, Meyer lemon gremolata.

The whole printed menu

A white oak fire burning in the brick hearth with cabbage charring on the grate above the embers

The pass

A 700° white oak hearth, whole-animal butchery, and zero microwaves.

Chef Rosa Delgado tends the wood hearth while Mateo Ruiz commands the butcher block. We built our kitchen inside a 1912 brick warehouse because the ceiling flue was tall enough to draft naturally. We cook over live Missouri white oak and fruitwood embers. No gas shortcuts, no hot-holding steam tables.

The cellar

Our cellar features low-intervention, estate-bottled wines from Rioja, the Basque coast, the Loire Valley, and Willamette Valley. Bottles are listed on a single curated page at the host stand.

The cellar list The kitchen

The zinc-topped bar with six wooden stools before opening, stemware hanging above it

Walk-ins

At the bar

Six unreserved zinc bar stools held open every evening for walk-in dining and drinks. Full dinner menu served at the bar. If the bar is full, we will take your number and text you when a stool frees up.

A long oak table set for fourteen in the private room, candles down the centre

Private dining

A long table of your own

One long table for a family-style feast, or the whole place for the evening. Tell us the date and how many are coming.

Private dining

Take a table for the evening

For parties up to 8 guests, please reserve online via our booking engine. For private dining or buyouts, send us your date and party size.