Ten Cooks, One Pass

Sit at the counter and watch the brigade work: larder, sauce, fish and pastry, called from the pass.

Book The Counter Meet The Brigade

The Kitchen In Full View

Nothing happens behind a door. The room looks into the kitchen, and the kitchen looks back.

The Open Kitchen Seating Areas

Clara's station folds Friday's dough on Wednesday and sets the last garnish of the night.

Join The Brigade The Desserts

+5Week 43 · Autumn

Dinner Tuesday to Saturday

Three areas, three views of the same kitchen. Each one books its own seats and its own times.

Ten stools along the pass. The brigade plates in front of you.

Next to bookDinner, from 6:00 pm Book This Seat

Forty-eight covers under the long windows, the kitchen in view.

Next to bookDinner, from 6:00 pm Book This Seat

Sixteen seats, the snacks of the week and the full list. Walk-ins welcome.

Next to bookDinner, from 6:00 pm Book This Seat

Larder, sauce, fish, pastry, the floor and the bar. The brigade lines up for the briefing at five.

In The Kitchen Now

Dinner Service

The full brigade on, the counter full, the pass running.

7:30 amDeliveries & LarderThe growers arrive; stocks on, butchery, the larder is filled.
10:00 amMise En PlaceEvery station sets its garnishes, sauces and plates for the day.
11:30 amFamily MealThe brigade eats together; the head chef runs through the board.
12:00 pmLunch ServiceTickets in, plates out across the pass.
2:30 pmAfternoon PrepDoughs proved, pastry rolled, the evening garnishes picked.
5:00 pmBriefingThe week's dishes tasted, allergens checked, covers counted.
5:30 pmDinner ServiceThe full brigade on, the counter full, the pass running.
10:00 pmClean DownStations scrubbed, orders placed with the growers for the morning.