Simple Hospitality
We cook without gas lines or white tablecloths, letting daily harvests from four local organic growers dictate our chalkboard menu.
Timber & Terroir
Embers, cast iron, and wine
We burn dried oak and fruitwood to generate intense radiant heat over open embers. Our small plates highlight raw seasonal produce blistered quickly in seasoned iron.
Our cellar showcases small-batch coastal winemakers who work without filtration or synthetic additives, creating crisp skin-contact and unfiltered pairings.
Join us at the counter
Hearth counter walk-ins open daily at 5 PM, with direct table bookings available online.