That kitchen is the whole point. Oysters get cooked directly in the embers and finished with garlic, ginger, and lime; rotisserie chicken comes with sansho pepper, daikon, and yuzu yogurt; grilled lobster lands over sushi-rice risotto with vadouvan curry. The eight-seat bar facing straight into that open kitchen is the real reservation to chase — front-row seats to watch the fire cooking happen rather than just eating the result of it.
Everything's built for sharing, down to DIY handroll sets that turn the table into part of the kitchen. It's early days for a restaurant that already survived one false start, but the ingredients — literal and otherwise — are all pointed the right direction.
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