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Guests start outside, snacking by the charcoal grill while the team explains where everything came from, which turns out to be mostly the garden a few feet away. Inside, sixteen seats around an open kitchen give the whole thing the feel of a dinner party someone actually planned. The six-course vegetable-led menu changes with the season, and the graffiti on the wall translates, roughly, to "the field cooks."
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Brook trout – buttermilk
“Dishes using regional and seasonal ingredients, such as "brook trout – buttermilk" or "lamb – wild garlic" are prepared in full view.”
Michelin Guide -
Lamb – wild garlic
“Dishes using regional and seasonal ingredients, such as "brook trout – buttermilk" or "lamb – wild garlic" are prepared in full view.”
Michelin Guide
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The neighbors closest first
- MEIER Eat · 74
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