The menu
Everything we cook, by service. Dishes marked with a flame are cooked over the oak fire.
Full menu by service
Dinner at the hearth
Start with bread from the oven and a few mezze, then let the fire do the rest. Everything is built to share.
Tue - Thu 5 to 10 pm, Fri - Sat 5 to 11 pm, Sun 5 to 9 pm
Mezze
Served with warm oven bread. Add extra bread for $4.
From the fire
Sides
Lunch, quick and fire-kissed
A shorter, faster menu for weekday lunch. Most plates reach your table in under 12 minutes.
Tue - Fri 11:30 am to 2:30 pm
Bowls
Built on freekeh, saffron rice or greens.
Wood-oven flatbreads
Small and on the side
Weekend brunch by the oven
Saturday and Sunday mornings, the oven turns out skillets, flatbreads and pastries while the coffee flows.
Sat - Sun 10 am to 2:30 pm
Skillets and eggs
From the bakery
Brunch drinks
Wine, cocktails and zero-proof
A 140-bottle list that leans toward the eastern Mediterranean, plus cocktails that borrow a little smoke from the hearth.
During all services
Cocktails
Wine by the glass
Zero proof
Desserts with honey and smoke
Our pastry team leans on olive oil, honey and the last heat of the oven. Save room, or share one.
Dinner and weekend brunch
Plated
Small sweets
After dinner
Happy hour at the bar
From 3 to 5:30 pm, the bar and patio run a short menu of snacks and drinks that make a great early dinner.
Tue - Fri 3 to 5:30 pm, bar and patio only
Snacks
Drinks
The Hearth Menu, walked down the fire.
Seven courses in a fixed order. A wood fire is hottest when you sit down and settles as the night goes on, so the menu walks down the heat rather than up the price.
- 0 to 8 min
Bread
Course 1: Oven bread, olive oil, Maras pepper
One flatbread per two guests, pulled from the vault at the moment you sit, with last year's oil and a dish of flaked salt.
Bread first is not a courtesy, it is calibration. The vault is at its hottest, the bread takes 90 seconds, and it tells the table what the oak smells like before anything else competes.
- Fire
- Oven vault, 750F, direct on the stone
- Pour
- Nothing yet. Water, and the wine list stays closed
- 8 to 26 min
Cold mezze
Course 2: Whipped feta, ember hummus, pickled green almond
Three small bowls and a spoon each. The hummus chickpeas were cooked in the coals overnight; the almonds were pickled in June.
The palate is clean and the room is still loud. Cold, acidic and salty gets appetites moving, and it is the only course you eat with your hands after the bread.
- Fire
- Overnight coal bed, residual heat only
- Pour
- Assyrtiko, Santorini 2023, at 46F
- 26 to 48 min
From the coals
Course 3: Charred cabbage, brown butter, hazelnut, aged sheep cheese
A quarter head of cabbage cooked cut-side down until the outer leaves are black, then dressed while it is still steaming.
The first hot course is deliberately a vegetable. It introduces smoke as a flavour before there is any meat to hide behind, and the brown butter starts building weight for what follows.
- Fire
- Coal bed, 650F, 14 minutes cut-side down
- Pour
- Ribolla Gialla, Collio 2021, at 54F
- 48 to 78 min
From the water
Course 4: Whole branzino, fennel, lemon, salsa verde
One fish for every two guests, filleted at the table, with the cheeks offered to whoever asks first.
Fish sits fourth because the fire has dropped to the point where it will cook through without drying, and because it is the last course light enough to precede lamb.
- Fire
- Ember shelf, 400F, in a hinged basket, turned twice
- Pour
- Xinomavro, Naoussa 2021, at 55F
- 78 to 116 min
From the fire
Course 5: Lamb shoulder, toum, sumac onions, oven bread
Shoulder from Rocky Mountain Ranch, rubbed at 9 am, on the fire from 2 pm, pulled apart at the table with tongs.
The centre of the meal. Six hours over a settling fire, arriving when the coals are at their most forgiving and the table has had enough wine to slow down.
- Fire
- Coal bed to warming rail, 650F falling to 180F over six hours
- Pour
- Château Musar Red 2017, at 62F, decanted
- 116 to 128 min
Between
Course 6: Aged kasseri, Colorado honeycomb, walnut
A single wedge, room temperature, with comb honey from a hive in Lafayette and a few cracked walnuts.
A pause with a job. It clears lamb fat, resets the palate with salt rather than sugar, and buys the pastry section the eleven minutes the knafeh needs.
- Fire
- None. Served at room temperature
- Pour
- The last of the Musar, or a 2 oz Mavrodaphne
- 128 to 140 min
Sweet
Course 7: Knafeh, orange blossom syrup, pistachio
Baked to order in a copper pan and carried to the table still bubbling, which is why it cannot be rushed.
The only course that goes back into a hot oven, so the fire is stoked once more at the end of service purely for dessert. It closes the night on the same smell it opened with.
- Fire
- Oven vault, restoked to 700F, 11 minutes in copper
- Pour
- Vinsanto, Santorini 2014, 2 oz at 50F
A wine list sorted by what the bottle does.
Not by country and not by colour. Smoke behaves like tannin, so the cellar is grouped by acid, grip and body. Each family states the rule it is chosen for and the dishes it is poured against.
Acid 8 or 9 out of 10, body 3, oak none
Tahini, yoghurt and olive oil coat the palate. Acid is the only thing that lifts that coating back off, so every mezze course starts here. No oak, because barrel sweetness fights the lemon and sumac we finish those plates with.
Poured at 46F, in a small tulip so the aromatics stay put
- Ember-roasted hummus
- Whipped feta
- Grilled halloumi
- Fattoush
Assyrtiko, Santorini
$16 glass $62 bottle
Volcanic salinity and hard citrus acid. The reference bottle for anything with tahini in it.
Kleopatra Blanc
$15 glass $58 bottle
An indigenous Lebanese white grown at 3,000 feet. Green almond and quince, and it drinks like it was bred for our mezze board.
Vermentino di Gallura
$14 glass $54 bottle
Bitter-almond finish that reads as a seasoning against charred green vegetables.
Grüner Veltliner, Kamptal
$14 glass $52 bottle
White pepper and a lean body. The one white on the list that can sit next to a dish finished with Aleppo pepper.
Acid 6, body 6, grip 4 out of 10 from skin tannin
Smoke is a tannin-shaped flavour. A white with a few days on its skins carries just enough grip to meet wood smoke head on without the weight of a red. This is the family we reach for when a vegetable has been cooked directly on the logs.
Poured at 54F, in a burgundy bowl. Too cold and the grip turns hard
- Smoked baba ghanoush
- Muhammara
- Charred cabbage with brown butter
- Ember leeks
Ribolla Gialla, Collio
$18 glass $74 bottle
Eleven days on skins. Dried apricot and a chalky pull that matches blistered eggplant skin exactly.
Rkatsiteli Qvevri
$17 glass $68 bottle
Clay-vessel amber wine, six months on skins. Walnut and quince, which is why it goes to the muhammara table.
Moschofilero, Mantinia
$15 glass $60 bottle
A short 36-hour maceration. Rose and citrus peel, with enough texture for smoked vegetables but still light enough for lunch.
Acid 7, body 4, tannin 2, residual sugar under 2 g/L
Rosé earns its place on a wood-fire list only when it is dry and grown for the purpose. These are pressed from red grapes with real structure, served properly cold, and they bridge the gap between the mezze course and the first thing off the coals.
Poured at 45F and left in ice at the table
- Lamb lahmacun
- Octopus with gigante beans
- Weekend shakshuka
- Ember shrimp
Bandol Rosé
$17 glass $70 bottle
Mourvèdre gives it a savoury, almost meaty spine, which is the only rosé structure that stands up to char.
Cinsault Rosé, Bekaa
$14 glass $54 bottle
Grown a mile from where Chef Nadia's family kept a table. Red plum, dry finish, built for lahmacun.
High Desert Rosé
$13 glass $50 bottle
Palisade fruit, 40 miles from the peaches we grill in August. Our house pour from May to September.
Tannin 3, acid 7, body 4 out of 10
The mistake on a live-fire menu is reaching straight for a big red. Fish and poultry off the coals pick up smoke but stay lean, and a tannic wine strips them. A cool, low-tannin red keeps the fruit and lets the char read as seasoning.
Poured at 55F. Every bottle in this family goes through the cellar fridge first
- Whole grilled branzino
- Ember chicken with toum
- Grilled quail
- Wood-roasted mushrooms
Xinomavro, Naoussa
$16 glass $66 bottle
Tomato leaf and dried herb with fine, sandy tannin. The single most useful red on our list for fish.
Frappato, Vittoria
$15 glass $58 bottle
Almost weightless, pure red cherry. Pour it against ember chicken and the garlic toum stays the loudest thing on the plate.
Cinsault, Itata
$14 glass $56 bottle
Old dry-farmed bush vines in granite. Tart and low alcohol, which matters at 5,280 feet.
Tannin 8, acid 6, body 8 out of 10
Tannin binds to protein and fat. Give it a rare lamb shoulder with a crust off the coal bed and it softens into something plush. Give it a vegetable and it turns bitter and metallic, which is why nothing in this family is poured before a main arrives.
Poured at 62F, decanted 30 minutes for anything older than 2019
- Lamb shoulder for two
- Dry-aged ribeye on the bone
- Beef kofta
- Slow-roast goat
Château Musar Red
$24 glass $104 bottle
The bottle this restaurant was designed around. Seven years in bottle before release, and it meets oak smoke as an equal.
Agiorgitiko, Nemea
$15 glass $60 bottle
Velvet tannin and sweet spice. The friendliest way into this family if the table is split.
Aglianico del Vulture
$18 glass $78 bottle
Grown on volcanic soil, ferociously tannic young. It needs the fat cap on the lamb shoulder to show its fruit.
Syrah, Ribbon Ridge
$19 glass $82 bottle
Cool-climate Syrah with a black-olive note that echoes the tapenade under the ribeye.
Residual sugar 90 to 190 g/L, acid 7, served in 2 oz pours
A dessert wine has to out-sweeten the plate or it tastes sour. Knafeh runs about as sweet as a wine at 120 g/L, so everything here is measured against that and poured in two ounces, not five.
Poured at 50F in a 2 oz measure
- Knafeh for two
- Olive oil cake
- Date and tahini semifreddo
- Aged kasseri and honey
Vinsanto, Santorini
$18 glass $96 bottle
Sun-dried grapes, 190 g/L of sugar, and acid that keeps it from cloying. The only pour that beats knafeh at its own game.
Mavrodaphne of Patras
$12 glass $52 bottle
Fortified, raisin and cocoa. Serve alongside the date and tahini semifreddo, never with citrus.
Muscat de Beaumes-de-Venise
$14 glass $58 bottle
Orange blossom in the glass answering the orange blossom in the syrup. A deliberate echo, not a coincidence.
- 184Bottles on the list
- 26Poured by the glass
- 61From Greece, Lebanon and the Levant
- 9Colorado growers represented
Explore each service
Dinner
Mezze to share, whole fish and lamb from the oak fire, and a room that glows.
Lunch
Grain bowls, flatbreads and skewers that get you back to work by 1.
Weekend brunch
Shakshuka baked in the embers, Turkish eggs and a proper Bloody Maria.
Wine and cocktails
Greek, Lebanese and Colorado bottles, smoked cocktails and house sodas.
Desserts
Olive oil cake, fire-roasted fruit and knafeh baked to order.
Happy hour
Half-price mezze, $8 spritzes and skewers from the grill, Tuesday to Friday.
