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Behind the scenes: our sourdough starter is 7 years old today. Here is what we have learned about patience.

The dal has not changed since 1991. Same recipe, same cast iron pot. Some things should not be updated.

Pop-up collab with Bluefin Market this Saturday. Fresh catch meets wood fire. 40 seats only.

Tuesday delivery from the dock. Wild yellowfin, halibut, dayboat scallops. Market opens at 10.

New seasonal broth just dropped. 48-hour pork bone simmer with charred miso. Limited this week only.

Flash special tonight only: bone-in short rib from the wood grill. On until it runs out.

Tonight omakase: five courses built around the dayboat haul. $85. Four seats left.

First loaves out of the oven at 5:47am. Nothing else like this smell.

Six-hour dum biryani in progress. Sealed with dough. The steam does all the work from here.

Prep day. The amount of bones in this stock pot is not normal. Worth every hour.

Friday special: whole lamb slow-cooked overnight in the tandoor. Family-style for 4+. Pre-order by Wednesday.

Cranberry walnut country loaf is back for the season. Limited — we make 12 a day.

The fire does not lie. Six hours of prep for 20 minutes of cook time. This is why we do it.

Chef collab next Thursday: ramen meets Korean BBQ. 40 seats. DM to reserve.