West Loop oak-fired hearth bistro

Fresh hand-rolled pastas, house-cured heritage meats, and Midwest vegetables cooked over glowing oak embers in our open kitchen.

Oak-Roasted Pork Collar

Hand-Rolled Agnolotti

Wood-Fired Lake Trout

Heritage pork seared over oak coals with cipollini onions, Midwest apple reduction, and bitter mustard greens.

Fresh ricotta and sweet corn filling with blistered cherry tomatoes, hazelnut brown butter, and crisp sage.

Great Lakes trout cooked over embers with cedar plank smoke, brown butter, capers, and wild dill.

Fire and Midwest Harvest

Every afternoon at three o'clock, we kindle fresh white oak coals in our open hearth. By five, the heat settles for iron-pan searing and slow roasting.

We source directly from Midwest farms for heirloom grains, heritage livestock, and seasonal produce, combining fine kitchen technique with relaxed neighborhood hospitality.

Notes From the Table

The oak-roasted pork collar and low-intervention orange wine made our anniversary evening unforgettable.

Chicago Tribune Dining Review

Unpretentious warmth, incredible hand-rolled pasta, and the glowing hearth makes the whole room feel like home.

Local West Loop Resident

Best bar seating in the neighborhood. First-come oak counter, amazing sourdough, and impeccably poured natural wines.

Eater Chicago

Reservations open thirty days in advance for dining room tables. First-come oak bar seating available nightly for natural wine and full dinner service.