Spring Has Arrived: What's New on the May Menu
Asparagus, morels, English peas, and wild garlic — our spring menu is always the most exciting of the year. Here is what changed and why each ingredient earned its place.
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The Art of Dry-Aging: Why We Wait 45 Days for the Perfect Ribeye
Dry-aging is one of the oldest and most misunderstood techniques in professional cooking. Most people know it produces better beef. Few understand why — or why most restaurants won't bother with the 45-day process when a 28-day option is cheaper and faster. Chef Marcus explains every step, from the humidity-controlled storage room to the final crust that forms before service.
White Burgundy and Scallops: A Pairing Worth Understanding
Sommelier Olivia breaks down why Meursault works with our diver scallops in a way that most white wines simply cannot — and how to find similar bottles for under $60.
A Day in Our Kitchen: From 7am Mise en Place to Last Service
What actually happens in the 10 hours before your table is seated? Our sous chef Sophie walks through the full day — the prep, the pressure, and why quiet mornings make great evenings.
Meet Greenfields Farm: The Family Behind Our Burrata and Tomatoes
We've sourced from Greenfields Farm since our first week open in 2009. This is their story, their growing philosophy, and why a 15-year handshake is worth more than any contract.
Why the Chocolate Fondant Has Never Left Our Menu in 15 Years
Chef Isabelle explains the obsessive process behind our most requested dish — the ratio, the temperature, the timing — and why she refuses to change a single gram of it.
Our Commitment to Day-Boat Seafood and Why It Matters for Your Plate
Diver scallops harvested the same morning they're served. Wild salmon from sustainable fisheries. Here is why sourcing decisions in the kitchen are as important as cooking technique.