Theodora

Two new cocktails, the Xipe Totec and the Idunn. The first with gin, rhum, aji dulce, vermouth, and fino; the second with rums, apple, sesame orgeat, coconut, and clarified milk.

Wood-fired maitake & yellow oyster mushrooms with smoked labneh, charred pickled fennel, and Thea buckwheat labneh sourdough. In this post, we’re plating with a plum and habanero mignonette, but plums are gone from the market, so we’re now using local pears.

We’re looking for a passionate, considerate, and welcoming person to join our team as a floor manager. This is a full-time, service-anchored position that requires weekend and late-night availability.

Are you a manager hoping to hone your technical skills, or an experienced server looking to make the transition into management? This is a hands-on, service-focused role with opportunities to learn more about food, w**e, spirits, and restaurant operations.

We’d love to hear from you. Email us at [email protected] to apply.

Chicken on the move.

Hiring someone to work the line and someone to join our pastry team. Email us at [email protected] to apply.

Surprise tuna ribeye special last week. Dry-aged, wood-fired, and served with peppery greens and local figs.

If only this post were scratch and sniff… Some fun R&D this week blooming smoked Espelette peppers in rendered lamb fat with warm spices.