Est. 2019 · A tasting kitchen
The river,
on a plate.
A seasonal tasting kitchen by the water. Twelve seats at the bar, eight tables in the room. Chef Audra Bell cooks what the boats brought in.
Crudo & cured
Local catch, brined citrus, brown butter, white miso.
Hearth
Wood-fired oysters, smoked tomato, herbs on the bone.
Sweet
Bay-leaf cream, sorghum ice, summer stone fruit when in season.
Tonight · five courses
Service begins at 5:30.
Five courses, $125 per guest. Optional pairings, $65. Walk-ins at the bar from 9:30 PM, first come.
Hearth-cured river trout
Crème fraîche, dill, salt-cured egg yolk
Sweet potato agnolotti
Brown butter, sage, aged comté
Oysters Tidewater
Wood-fired, smoked tomato butter, herbs
Pan-seared rockfish
Buttermilk dumpling, charred leek
Bay-leaf cream, peach sorghum
In season — late August through October
The room
Twelve seats. Eight tables.
No televisions.
Audra Bell trained at an acclaimed New York kitchen and a quiet two-Michelin in San Sebastián before coming home to the river. Service is slow on purpose — the kind of evening you cancel a dinner for, not the kind you squeeze in.