Dinner, cooked over fire and taken slowly
A short seasonal menu, a hand-built oven and a room where nobody will hurry you. Come for the ribeye, stay for the panna cotta.
from 2,400+ guests
Born at a twelve-seat counter, still run like one
We opened in 2014 around a single wood-fired oven that Marco and a mason built over six weekends. The rule then is the rule now: buy well, cook simply, and let the fire do the talking.
The room has grown, the menu has not. We still write it by hand every Monday, based on what the farms called about that week. If something is not good, it does not go out. If something is great, there is probably only enough for the first twenty guests.
The dishes people come back for
How a night usually goes
There is no script, but most tables end up following something like this.
Arrive early, start at the bar
A spritz or a smoked Old Fashioned while your table is set. The bar seats fourteen and is first come, first served.
Share a few things
Starters arrive as they are ready, mains when you are. Ask your server what the fire is doing well tonight.
Finish slowly
Order the fondant when you order the main so it is timed to you. Then coffee, a digestif and, if you like, the rest of the evening.
Four ways to start
Marco Rossi
I trained in Modena and then in Tokyo, and the two cities taught me the same lesson: do less to the ingredient, but do it perfectly.
Marco still cooks the pass four nights a week. He learned fire from his grandfather, pasta from a woman named Nonna Ines, and patience from fourteen years of getting it wrong.
Meet the teamThe five-course tasting menu
Served Thursday to Saturday at the counter, where you can watch the oven work. Menu changes weekly and the whole table must join in.
$85 per guest · wine pairing +$45
Reserve the counter15% off at the bar
Every Tuesday from 5 to 7pm. Cocktails, wine by the glass and the whole snack list.
See drinksFree delivery over $60
Use code SAVE10 for 10% off your first order. Pickup is ready in about twenty minutes.
Order nowA look at the room and the plates
Kind words, unedited
The best truffle pasta I have had outside Italy. Service was calm and quick without ever feeling rushed.
Amelia R. · Anniversary dinnerA dining room with real atmosphere and food to match. We booked the counter and watched the whole oven work.
Daniel K. · Chef's counterThey remembered my nut allergy from the booking note and rebuilt the dessert around it. That is real hospitality.
Priya S. · BirthdayWe waited twenty minutes at the bar on a Friday, but the old fashioned made it a pleasure. The ribeye was worth every cent.
Jonas W. · Friday night
Your occasion, our whole room
Birthdays, rehearsal dinners and company evenings for 10 to 60 guests. We handle menus, wine, flowers and music, you handle the toast.
- Set menus from $70 per guest
- Patio, dining room or full restaurant buy-out
- A dedicated event manager from first email to last dessert
Notes from the kitchen
Come hungry
We are a short walk from the 1 and 2 trains. Valet is available from 5pm, and there is a bike rack by the side door.
- Tuesday to Thursday5:00 to 10:00pm
- Friday and Saturday5:00 to 11:00pm
- Sunday4:00 to 9:00pm
- MondayClosed
12 Saffron Lane, New York, NY 10001
.map-box elementYour table is waiting
Book online in under a minute, or call us after 3pm and we will find you a seat. Bar and patio are always kept for walk-ins.