i.
The bone-in ribeye
Forty-two days on the bone in our cellar. Painted Hills, Oregon. Salt, coal, one bay leaf butter. Cut for two.
I.
The room, briefly.
Thirty-four seats, a coal hearth, and a bar that opens at four for the people who come early.
We opened in a former cannery office off Bell Street because it had a low ceiling, a north wall of brick, and a lot to build with.
The room is small on purpose. Thirty-four seats, ten of them at the counter facing the hearth. The kitchen is close enough that the sound of the coals arriving from the grill is part of dinner. There's no music after seven. The waitstaff know when to leave a table alone.
Reservations for two are the easiest; parties above six are the hardest. If you're planning something particular — an anniversary, a proposal, a farewell — let us know when you book. We'll do what we can.
II.
Three things we keep on the menu.
A short menu changes weekly. These three don't.
ii.
Hood Canal oysters
Hama Hama's half dozen, shucked to order, with a mignonette of Champagne vinegar and smoked shallot. On ice at the bar from four.
iii.
The chocolate cake
A single-layer dark chocolate cake, olive oil, smoked flake salt, a spoon of crème fraîche. On the menu since night one.
III.
"
We only serve steak we would wait forty-two days for. We wait forty-two days for all of it.
— Elena Voss, Chef & Owner
IV.
Where the beef comes from.
Four ranches. Whole animals. Nothing that traveled by air.
Painted Hills — Wheeler County, Oregon. Grass-finished, no hormones. Our ribeye and strip.
Skagit River Ranch — Sedro-Woolley, Washington. A small herd, an hour north. Chuck, brisket, and the burger.
Carman Ranch — Wallowa, Oregon. Regenerative pasture. Filet and short rib.
Mishima Reserve — Yakima Valley. American Wagyu. The one thing on the menu that changes cut month to month.
V.
Come in.
Second Avenue between Bell and Blanchard. The door is dark and unmarked; look for the small ember above the number.