Regards, for us and for you.

The ever-changing dinner menu is influenced by chef Neil’s time spent growing up in Southern California and spending years cooking and working in New York City. We use global inspiration to highlight the bounty of Maine’s farmers and fishers.

Our masa is milled in-house. our dishes lean into fermentation, acid and spice.

We serve natural/low-intervention wines and a full list of sustainably sourced mezcals and tequilas.

our plates are meant to be shared.