Cooking with fire, not against it
How our kitchen uses live flame, embers and patience to build flavor.
The hearth is the first thing we light and the last thing we put to sleep. It is not simply a hotter stove; it behaves differently every night.
Heat has a rhythm
Some ingredients want the direct intensity of flame. Others belong at the edge, where glowing coals create a slower, rounder heat. Learning the difference is part technique and part attention.
That rhythm shapes our menu, from charred oysters and vegetables to steaks rested beside the fire before they ever meet a plate.
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