From the Kitchen

Cooked, plated, photographed as served

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Hand-cut carbonara with cured egg yolk

Carbonara, cured yolk

Beef carpaccio with green peppercorns

Beef carpaccio

Grilled strip steak, compound butter, pomme pavé

Strip steak & pomme pavé

Charred romaine caesar with shaved parmesan

Charred romaine caesar

Bone-in short rib with roast sweet potatoes

Bone-in short rib

Crispy-skin salmon with farro and castelvetrano olives

Crispy salmon & farro

Baby wedge salads with bacon, pickled shallot, and cured egg yolk

Baby wedge, bacon & cured yolk

Grilled chicken over kale, grapes, and pecorino

Grilled chicken & kale

Heirloom beet and arugula salad with beet rose

Heirloom beets & arugula

Crispy tacos with charred corn and salsa verde

Crispy tacos, salsa verde

Crispy tacos with queso fresco and chile crema

Crispy tacos, chile crema

Plated tacos with charred corn salsa and queso fresco

Street tacos, charred corn

Crispy pork katsu with scallions and pan sauce

Pork katsu, scallion

Stuffed squash blossoms ready for the pan

Squash blossoms, stuffed

Birria marinade in progress

Birria, in the works

Braised lamb shank over fried rice with charred lime

Lamb shank fried rice

Street tacos with charred corn, queso fresco, and chile crema

Taco service, family-style

Crispy chicken cutlet with pan-fried potatoes

Crispy cutlet, home fries

Cabbage prep with a hand-forged chef's knife

Mise en place

Chef Morris's professional kitchen

The kitchen

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Every plate above was cooked for a real table. Yours is next — tell us about the occasion.

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