Newly opened restaurant from award-winning chef Matt McCallister specializes in "warm atmosphere + genuine food." Dishes include Parker House rolls, served with a dipping sauce made of parmesan mornay and chicken drippings; glazed carrots with peanut crumble; and a potato soup with hot sauce and lemon. Entrees include a half chicken, steelhead trout cooked over embers, grass-fed sirloin, smoked pork loin, and Wagyu rib eye. No vegetarian dishes although there are vegetable options among the starters and sides such as frittered broccolini; wilted greens "with tons of garlic"; and butter-braised snow peas with chile oil and rye bread crumbs. Desserts by Maggie Huff, who was also pastry chef at McCallister's former restaurant FT33, include coconut tart, rice pudding, and fruit galette. A raw bar features oysters, bluefin tuna, and dry-aged beef tartare with potato chips and "tons of horseradish."