Everything on our menu meets the oak-fired hearth at some point. Pull up a seat at the long table, order something to share, and let us take it from there.
Our 900° oven runs from open to close on Michigan white oak. It does the pizzas, the roasts, the vegetables, and on a good night, dessert.
Dry-aged strip, ember-roasted carrots, rye jus. Cut to order every night.
Rolled every morning. Cacio e pepe finished in a pan that lives in the coals.
Sixty-plus ryes, smoked old fashioneds and a short list of very good mezcal.
Chef Daniel Okafor cooks with what Michigan farms are pulling out of the ground this week. The menu changes when the season does, and sometimes when a farmer calls with something better.
“The kind of place you come back to on a Tuesday just because you can. The bread alone is worth the drive.”Guest review · Eastown location