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the archive

Every dinner,
from the beginning.

A record of what we've cooked, when, and why. Menus are guided by season and what was best at the market.

May

A spring table

with paired wines

Built around what was best at the market and what made sense for the guests at the table.

  • Mussels escabeche
  • Patatas fritas con jamón ibérico y piparras
  • Paella mixta
  • Roasted young potatoes with ramp aioli
  • Fava beans with snap peas, mint, and pecorino
  • Broccoli rabe
  • Basque cheesecake with kumquat honey
May 2026 dinner

dessert, just before

April

A late spring dinner

with paired wines

A slow, generous menu with a few things to start, a shared main course, sides, and dessert.

  • Pimento cheese and crackers
  • Fennel pickled shrimp
  • Pickled spring vegetables
  • Fried chicken with honey-fermented kumquats and hot honey
  • Collard greens
  • Skillet cornbread
  • Mac and cheese
  • Strawberry rhubarb pavlova

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