Notes from the kitchen
Recipes, sourcing stories and the small decisions behind the food — written by the people who cook it.
Why We Never Rush a Stock
Every good broth in our kitchen starts the same slow way — twelve hours, low heat, and the discipline to leave it alone. Here's what that actually looks like on a Tuesday.
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Meet the Farm Behind Our Greens
Twice a week our van drives forty minutes out of the city. Here's why that trip is non-negotiable.
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Our Burnt Butter Cake, For Your Kitchen
One of our most requested recipes, finally written down properly — with all the small mistakes to avoid.
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The Case for Cooking Over Wood
Gas is easier. It's also, in our opinion, the reason a lot of grilled food tastes the same everywhere.
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A Short Guide to Eating Solo at Our Bar
Some of our favourite regulars eat alone once a week. Here's why the bar seats are the best in the house.
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How We Write the Specials Board Every Morning
No spreadsheets, no forecasting software — just whatever came off the delivery van at 7am.
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Pairing Wine With Actual Comfort Food
Most pairing guides assume tasting-menu food. Here's how we think about wine next to a ragù.
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