From the kitchen.
Recipes, farm visits, the wine sommelier's pick of the week. New posts every Wednesday.
Recent posts
How we plate the short rib
From dawn-of-day prep to the final spoon of gremolata. Chef Rosa walks through the dish that became our signature.
Read the post→A morning at Greenway Farm
Where the heirloom tomatoes come from. Photos + a producer interview by Maya Okafor.
Read the post→What to drink with cheese (and why)
It's not always wine. Sometimes it's beer. Sometimes it's water. Maya explains the right pairings.
Read the post→Three years of menu rewrites
Every six weeks we redesign the menu. Here's the system behind it — and the dishes that survived every cut.
Read the post→On hiring slowly
Our kitchen team has six people. We hire maybe one new person a year. Daniel Park on why that matters.
Read the post→The dessert nobody orders
There's one item on Lucia's menu that almost nobody picks. She insists it stays anyway. Here's why.
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