Pacing

Ninety seconds between plates cleared and the next course arriving. Not longer.

Service

One server per twelve, one captain per event, one sommelier for wine.

Plating

Warm plates. Always warm plates.

Lighting

Layered — candles at the table, low sconces on the walls, nothing overhead.

Glassware

Hand-polished before every service.

Wine

Opened tableside, tasted first by the host.

Table setting

Linen napkins, considered flatware, hand-written menu cards.

Seasonal menu

The menu you eat is the menu that was harvested this week.

Hospitality

We remember your dietary needs the second time you visit.

Tour

Come see it in person.