05/27/2026
One of the “simpler” menu items is featuring a mini loaf of rye and sourdough - a celebration of an Eastern European favorite that has married the long Californian tradition of sourdough making.
It comes with cultured butter made from a Ukrainian starter that’s been alive since 1986. For 39 years, it’s been fed, carried, and cared for, passed through hands and kitchens, crossing borders and seasons. It has lived longer than me - and a few Eastern European guests who taste-tested the dish said, “Yep, like at home back then.”
This butter is tangy, deeply aromatic, and complex. It’s a reminder that food isn’t just made; it’s inherited, carried, and shared.
Available as an a la carte item or as an add-on to the ‘trust the chef’ flow.
