Terrace Room

There’s a certain patience required for a dish like this.

Slow-roasted lamb shank, braised gently with red wine, porcini mushrooms, and speck until everything comes together just as it should.

Served over barley cooked in the style of risotto, finished with charred radicchio and a fresh green herb sauce.

Now featured, fireside of course.

Strudel Di Mele is the handshake between the borders of Northern Italy and Austria. A classic Germanic pastry perfected by regional ingredients.

Layers of flaky and buttered dough. Rolled up with caramelized apples, cinnamon and a dash of spiced rum. Garnished with a pine nut-infused honey. Featured on this month’s Trentino-Alto Adige features.

Wouldn’t you agree you need more treats in your life?

The perfect crescent-shaped pillow of pasta.

Mezzelune stuffed with cold-smoked speck, montasio cheese and spinach. Finished with brown butter and sage leaves.

This is just one of the new regional features inspired by Trentino-Alto Adige. Curious about the others? Take a look at the menu (link in bio) or try them all when you stop in next!

Our next wine dinner is a love letter to the land. 🍇🌱

We’re thrilled to welcome our friends Maxx and Sidney of and Tim of for this collaboration. Together, we’ve crafted five paired courses that speak to place, passion and home.

Maxx and Sidney craft small-batch, low-intervention wines that capture the beauty of Michigan grown vinifera.

Tim carefully selects old variety seeds for planting and operates an heirloom-only farm focused on growing the most unique, flavorful, high-quality produce.

We can’t help but admire people who plant new roots and preserve old ones. Meet the stewards who nurture our soil, bring in the harvest, and shape the distinctive flavors of our region.

Taste the story of our humble home at the table. Field to fork. Vineyard to glass. Reserve your seat in the link in our bio. We can’t wait to feed you. 🍽️

There’s something about a dish like Tiella alla Silana that knows the value of patience. This is where the Calabrian tradition lives—not in grand gestures, but in the quiet ritual of the kitchen.

Made with Snake River Farms bone-in pork shank, braised low and slow in white wine, chicken stock, pancetta, garlic, and porcini mushrooms. It’s the kind of dish that wraps around you like a well-worn blanket.