Small plates.
Long evenings.

Forty-eight seats, a hearth, a natural-wine list, and a menu that only knows what's in season.

Book a Table See the Menu

— This Week —

The list changes as it should.

Six small plates, four large, one dessert. Roughly half of what leaves the kitchen is vegetable-forward. The fish rotates with what the boats bring in.

Small

Grilled little gems14

anchovy, cured egg, sourdough crumb

Hearth carrots15

yogurt, harissa honey, dill

Local oysters4/ea

mignonette, cracked pepper

Beef tartare19

smoked shallot, capers, warm grissini

Large

Whole roasted branzino42

salsa verde, lemon, embers

Wood-fired mushrooms28

chestnut cream, sherry, black garlic

Rib eye for two78

béarnaise, pan drippings, potato bravas

Chef's tasting85

seven courses, at the counter, one seating

— Dinner —

5:30 → 10Tue through Sat

— The Room —

48 seatsbar seats walk-ins

— The Wine —

Naturallow-intervention, small growers

The room fills. Book early.

We release the book thirty days out. Parties of six or more should call to hold the round table.

Reserve a Table

This is a SiteGuide demo page. The chat bubble in the bottom-right is the embeddable widget loaded with data-site="sunset". Try asking it: "How do I book a table?", "What are your hours?", or "Do you have vegetarian options?"

Small plates.Long evenings.

The list changes as it should.

Small

Large

The room fills. Book early.

Small plates.
Long evenings.