friday bar and plates with chef D. Thorne. Ingredients for bar and food partly inspired by Dasein AUTUMN fragrances.
full bar with the Moped Mixologist Forrest Hudes on cocktails; tasty wine list; corkage $20
Please note: our seating is mostly communal. If it is warm, the tables may well be outdoors under the helicopter-infested sky.
PARKING: street parking only—Clearwater, Ripple, Fruitdale, Gilroy. Please be considerate of our neighbors.
If you have trouble with open table, if your desired time is unavailable, or if you are just plain analog, please EMAIL us. If you have any dietary concerns the kitchen should be advised of, please indicate on your reservation form. And if you are a chronic last minute canceller, please indicate on your reservation form so we will know not to take your reservation too seriously.
a la carte menu (subject to change)
olives and almonds 6
cheeses: willoughby, sunset bay, ocooch mountain, house cracks 18
market greens, radicchio, apple, oregano, pine nut 12
tomato, melon, cucumber, preserved lemon, mint, bottarga 13
speck, burrata, peach, watercress, hazelnut aillade 15
duck rillette, pickled cauliflower, cabbage, rye toast 16
carrot, shishito, miso, bonito 11
local ahi, tomato dashi, cherry tomato, avocado, snap pea, chile 17
seared squid, sweet pepper, shell bean, harisa, soft egg 17
lamb meatball, fennel, red kuri squash, date, purslane, pomegranate 21
pork collar, watermelon, tomato, haricot, spring onion, serrano chile 21
gnocchi, summer squash, basil, walnut, parmesan 18