09/16/2026
Last week we brought in half a cow.
Now comes the fun part.
Over the next few weeks, we’ll be working our way through it from nose to tail. Expect a handful of specials to pop up as we break it down—some classic, some a little more adventurous.
The whole idea is simple: use as much as we can, waste as little as possible, and make something worth eating out of every piece.
We’re excited to run a limited burger special alongside our usual lobster special tomorrow:
Burger on a house made focaccia bun.
A grass-fed 80/20 burger on house focaccia with house-made pickles, Calabrian chili aioli, and rosemary fried potatoes.
Limited quantity, available until sold out. 🍔
