The October market
The last tomatoes and the first squash changed our menu on September 29.
Journal
Notes from the kitchen: the market, new dishes and the people we buy from.
Cutting tagliolini
The afternoon work behind our hand-cut egg pasta.
A shorter cocktail list
Why we reduced the bar list from nine drinks to four.
Mussels are back
Cooler water, the morning co-op order and a pot of mussels with parsley.