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Warm dining room at dusk with candlelit tables

Come for supper.
Stay for the fire.

Twelve dishes a night, written the morning we cook them. Everything that can come from within eighty miles does. The rest we make ourselves, slowly, in the back.

Reserve a Table View the Menu
A cook working the pass during service
Plates on a table mid-service

Since 2016

We built a room around one fire.

Supper started as a Tuesday club in a rented church kitchen: thirty chairs, one menu, no choices. People kept coming back, so we found a room on Larkin Street with a chimney and put a hearth where the bar should have gone.

Almost everything still passes over that fire. The rest is patience: cultured butter, dry-aged trout, a sourdough that starts the night before you order it.

Our Story

What people come back for

Three things we never take off.

Dry-aged ribeye finishing in a cast-iron pan

From the Fire

The Forty-Day Ribeye

Aged in-house, finished over oak, rested on bone marrow butter. Ordered by roughly half the room, every night.

Loaf of sourdough bread, freshly baked

Baked at Four

Hearth Sourdough

A starter we've kept alive since the supper-club days. Comes out of the wood oven an hour before service.

Smoked old fashioned cocktail in a glass

Behind the Bar

Smoked Old Fashioned

Hickory smoke caught under the glass at the table. It is theatre, and it is also just a very good drink.

From the room

A look around.

Full gallery
Dining room with warm lighting
Dining room before first seating
Flames coming off the range during service
Service at the hearth
Pour of wine at the bar
Pour at the bar
Tables set before service
Tables set
A full four-top mid-meal
Mid-service
Plated fish dish
Whole trout

Private dining

The back room seats twelve.

Birthdays, buyouts, and quiet midweek dinners. We write a custom board and keep the fire going.

(405) 555-0143