A room for the neighborhood
A restaurant is also a room people come back to. What we have learned about making ours one the neighborhood wants to sit in.
Journal
Notes from the kitchen, the cellar and the streets around us: how we cook over fire, what we pour, and who grows what ends up on the plate.
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Rioja beyond the oak
Rioja is Spain's best-known red, and its labels tell you more than most. A short guide to reading them, and to the bottles we keep open.
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A morning with the stock
Before any rice reaches the fire, there is a stock. Most of the day's first work goes into the pots nobody sees.
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Peppers from down the road
Spanish cooking runs on peppers. Here is how a grower close to home learned to raise the ones we used to import.
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The vermut hour
In much of Spain, the hour before a meal belongs to vermut. Here is how we serve it, and why it is one of our favorite ways to begin.
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Learning the grill
Our charcoal grill burns from the first order to the last. A look at how the cooks build it, divide it and decide what goes where.