FEATURING
George Crum 1852 Saratoga Springs Style Potato Chips
Texas 1972 Jalapeno Poppers
New England Clam Chowder 1751 Edition
Harry Perry’s 1971 Milford Maine Style Lobster Roll
California 1930 Tejano Style Fajitas
Chef Blange of Brennan’s NOLA 1951 Banana’s Foster
Our fireside series continues on June 20th with a summer edition of Supper with Sawyer! The night begins with a welcome cocktail at 6:00 PM, followed by supper at 6:30 PM.
Wood Fired Onion & Cold Smoked Trout Roe Toast
Wood Plancha’d Halloumi Salad
Triple Wood Fired Elote Carbonara
Whole Wood Roasted Turbot
Pastrami Brined Smoked Wagyu Short Rib Plate
Wood Fired Pineapple Sundae
CHECK BACK FOR JUNE & JULY DATES
May’s Fireside Dinner with Chef Jonathon Sawyer is his birthday, so we are turning up the heat a bit! Florida Stone Crab, Caviar, Ike Jime Fluke, A5 Wagyu Block Steak, and more.
Did you know Stone Crab ends in late May?
We’ll have some of the last fresh stone crab until next October.
The festivities kick off with a welcome cocktail at 6:00 PM, followed by supper at 6:30 PM. Optional beverage pairings will be available to keep the spirits high, but with seating limited to just 18 guests, you’ll want to grab your spot at the table fast.
On April 17th, gather around the hearth for a fireside evening curated by Chef Jonathon Sawyer. The night begins with a welcome cocktail at 6:00 PM, followed by supper at 6:30 PM. Begin the evening with Deluxe Potato Skins with Taki powder and Kaluga caviar, followed by a sequence of playful dishes. Enjoy a Brown Buttered Toasted Peanut Butter and Bacon Sandwich on PQB bread, a Wood-Fired Crunch Wrap Supreme, a savory Tonkotsu-Style “Instant” Ramen, a rich Braised Beef Poutine, before finishing with a decadent Neapolitan-style Banana Split. Optional beverage pairings will be available. Seating is limited for an intimate night by the fire.
From March 12th through March 17th, we’re teaming up with our good friend Danny Raskin and Manny’s Deli for a wood-fired spin on a St. Patrick’s Day classic: The Reuben.
Our take features hand-carved Manny’s corned beef, melted raclette cheese, gochujang-spiced Russian dressing, kimchi, & kraut… all piled high on rye bread and served with a kosher pickle.
The fireside series continues on January 16th with a winter-forward supper curated by Chef Jonathon Sawyer.
Angels on Horseback, Singaporean hawker-style oyster omelet, pumpkin curry ricotta gnocchi, and more.
As part of our exclusive partnership with Vander Farmers, each box features premium Wagyu cuts raised locally in Sturgis, Michigan. We pair them with two housemade sauces from our live-fire kitchen and a recipe or two.
The hearth is staying red hot through the holidays. Settle in for a warm festive evening that leans into comforts of the season. Miso-glazed smoky Berkshire pork ribs to start, winter bright flavors throughout, and the kind of glow that makes the holiday season feel even brighter.
Seats are very limited for this special night at the hearth. Reserve your seats now.