We stopped by the kitchen on a Monday at noon.
The brisket is braised, then shredded and rolled to make their brisket tots with potato and mustard.
Schenker's tattoo-covered arms delicately plates their heirloom tomato salad with burrata, Cabernet vinegar, and caraway crisps.
Their house-made crackers are 100% lard-infused. Schenker gets a look at the back of the camera after this shot and says, "That’s a good shot! Look at you!"
Chanterelles soak in water for the mushroom “Shepherd’s Pie” with thyme.
The chefs experiment while the kitchen is slow. "Really, really, really good," Schenker says of this octopus dish, "It could probably use a little more spice."
On the left, a line cook removes corn from the cob, and on the right is a prep list for the day.
An heirloom tomato salad sits ready for the dining room.