Menu

Share plates. Cocktails. Natural wine.

The menu shifts with what arrives at the back door. Twelve share plates designed for the table. A focused list of low-ABV cocktails. Natural wine from Italy, Austria, and France — by glass and bottle. Updated as ingredients change. The farms and vendors behind it are listed further down.

Orange wine, red wine, and delicata squash on the window counter
02 / Menu

Share plates. Natural wine. Low-ABV cocktails.

03 / Sourcing

Where it comes from

We buy organic where it is available and local where we can. Most of what reaches the plate comes from a short list of vendors we order from by name, several of them a walk or a short drive from the room.

  • Blue Moon Acres Certified organic family farm in Pennington, New Jersey. Heirloom and cherry tomatoes, red baby gem, micro greens, edible flowers.
  • La Cabra The East Village bakery and roaster. Sourdough baked overnight and here by dawn, and the coffee.
  • Murray's Cheese Bleecker Street, a few blocks from the door. Parmigiano Reggiano, ricotta salata, Challerhocker.
  • Aqua Best Family-run seafood on Grand Street since 1986, buying direct from the boats. Hamachi, black sea bass, cold-water lobster.
  • Despaña The Spanish grocer in SoHo. Acorn-fed Ibérico paleta, cured 48 months, and the octopus.
  • Arethusa Farm Litchfield, Connecticut. The cultured butter that comes with the bread.
  • Baldor Out of the Bronx. The rest of the produce, dairy, and dry goods.
  • Okamoto Studio Long Island City. Hand-carved ice for the bar, delivered every other week.

Ingredients are the largest part of what a plate costs here. That is where the numbers on this menu come from.

A note from the house

The menu without prices

There is a second copy of this menu in the drawer by the door. Same dishes, same wines. No numbers anywhere on it.

The first one was printed for a mother, ahead of her first visit. One of us knew exactly how she would read the menu, because she is the one who taught him to read menus that way. Right-hand column first, wincing, ordering the cheapest thing on the page as if one wrong choice might sink us. That is what counting every dollar does to a person. It doesn't leave.

So the menu she was handed that night had no right-hand column. She read it start to finish, ordered what actually sounded good, and the evening stayed an evening instead of a math problem. She still asks if we are sure. We are sure.

If someone at your table reads menus that way, a parent, a grandparent, anyone you are treating, tell us when you book, or quietly at the host stand. We will hand them the copy without numbers. The bill still exists. It just comes to you.

There is a rarer version: dinner on the house →

The Quiet List

Menu changes, off-menu specials, private dinners, the occasional bottle drop. One email a month, no more.