A kitchen with a conscience
Twelve years, one oven and a stubborn belief that dinner should take as long as it takes.
Seasonal, simple, generous
ServeFlow began as a twelve-seat counter around one wood-fired oven. Today we are a full dining room with a patio and a bar, and the ethos has not moved an inch.
We write the menu on Mondays, after the farms have called. Marco arrives at eight to light the fire and by two the pastry station has made the day's bread. By five, the whole building smells like oak and baked butter.
We have never advertised. Almost every guest arrives because someone they trust told them to, and we try to deserve that every night.
Twelve years, briefly
A few moments that shaped the restaurant you see today.
A twelve-seat counter
Marco and a mason build the oven over six weekends. We open with eight dishes and a borrowed fridge.
The dining room
We take over the next-door unit and add tables. The menu stays short on purpose.
Tuesday bar nights
A quiet-night experiment becomes the busiest bar service of the week.
Patio and pickup
We build the patio in a month and learn to pack a ribeye for the road.
The ageing room
A small walk-in with a salt wall, and our first thirty-five-day ribeyes.
Chef's table
Five courses at the counter, three nights a week, sold out for months.
What we believe
Seasonal
Menus change with the harvest. If it is not at its best, we leave it off.
Open fire
Oak, charcoal and patience. Nothing here is rushed.
Hospitality
Everyone who walks in should leave feeling like a regular.
Honest sourcing
We buy whole animals and whole crates, and we waste very little.
The people behind the pass
Sample portraits and names. Replace the illustrations with your own photographs.
Executive chef and founderMarco Rossi
Trained in Modena and Tokyo. Cooks the pass four nights a week.
General managerSofia Marin
Ran the floor at three restaurants before joining us in 2017.
Head sommelierDaniel Okafor
Keeps a list of 140 bottles and a strong opinion about each.
Pastry chefHana Kimura
Makes every dessert, and the bread, before most of us are awake.
Head bartenderTom Bell
Started the Tuesday bar nights and still runs them.
Farms we call by name
A short list of growers and makers within a day's drive. The names below are sample placeholders.
| Producer | What we buy | Distance |
|---|---|---|
| Hollis Farm | Heirloom tomatoes, greens, herbs | 42 miles |
| Pinecrest Dairy | Burrata, butter, cream | 58 miles |
| Saltmarsh Fisheries | Scallops, cod, octopus | River daily |
| Redwood Grain Mill | Flour, polenta, rice flour | 70 miles |
| Two Creeks Orchard | Blood oranges, apples, honey | 35 miles |
Your 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.