Journal
Notes from the kitchen
Suppliers, seasons, recipes and the odd thing we learned the hard way.
Why we burn post oak and nothing else
Mesquite is faster and cheaper. It also fights the food. Here is what a year of testing taught us.
Meet the ranch behind the ribeye
Ninety minutes south east of the restaurant, a family herd that has not changed hands in four generations.
The sides change without warning, and that is the point
Four farms inside ninety miles decide half of our menu. We just cook what turns up.