Fire
No gas line. Only wood.
How it works
The fire starts hours before anyone sits down.
Wood cooking is mostly waiting. The fire is lit long before anyone sits down, and the cooking starts only once the flames are gone.
01
Split
Oak is split by hand each morning and stacked to season in the oak niche beside the hearth.
02
Burn down
The fire is lit two hours before service and burned down to embers. Nothing is cooked over flame alone.
03
Cook over
The grate rises and falls by hand. Distance from the coals is the only temperature control we use.
Why it tastes different
Smoke is a seasoning you cannot add later.
Coals give dry radiant heat, so the surface sets before the inside cooks — that is where the crust comes from. What the wood gives off while that happens is the part you cannot buy in a bottle.
