RESPONSIBLE. SEASONAL. SUSTAINABLE.

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RESPONSIBLE. SEASONAL. SUSTAINABLE.

What's Happening?

Check out our Instagram feed below for some tasty food and drink shots.

What's Happening?

Check out our Instagram feed below for some tasty food and drink shots.

Order a Meant to Bean (@rhumclement, espresso liqueur, walnut liqueur, spiced syrup) because it's Monday and you shouldn't have to make tough decisions.

Pork belly rubbed with shio koji. Clams cooked in pork broth. House-pickled peppers, sunflower oil and parsley. It’s all fall.

Here to turn a bad day into a good day. See you at 5pm.

Another day spent mastering chitarra ("guitar" in Italian), a traditional Abruzzo pasta, made in-house daily.

#pc: @rylandigolini

If you like Vermont & sours, opt for a Maple She's Born with it: @jackrabbithillfarm's CapRock Gin ＋ amaro paired with maple and citrus.

Housemade ricotta cheesecake topped with quince ＋ cake crumble is here to make your dessert dreams come true.

A staple on the menu since April just got even better. Okonomiyaki 2.0 further rounds out our favorite philosophy – "more is more". Order it for the table and thank us later.

In honor of @passportprogram season, we're giving away a winter passport! Tag a friend, make sure you're both following us and you're automatically entered to win. Winner will be announced November 12th at 5pm. Cheers!

Our ode to sweater weather. Still on the menu, still made from scratch.

Meet Scott – The Way Back's resident master of Carrotate. We love dad jokes. Just laugh.

#pc: @jon_lavelle

Gallery

Gallery