The name comes from a Brothers Grimm fairy tale about three brothers who each apprentice with a craftsman and come away with an enchanted object — a self-setting table, a gold-producing donkey, and a stick that forces a thief to return what he stole — and the restaurant leans into that whimsical, gather-round-the-fire spirit as a modern take on an Alpine berghaus, the mountain inns that offer refuge to hikers. True to Sussman's baking roots, housemade bread and a serious charcuterie program anchor the menu, and the Bib Gourmand recognition (Michelin; sources vary on the exact consecutive-year count) has held up under current executive chef Alexis Ayala.
Closed Mondays; real happy hour runs until 7PM.
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