Jonas Reyes
Sommelier
Four hundred and twenty bottles, most of them from people he has met. The pairing starts with a cider from the orchard behind the kitchen, and he will tell you why.
Eleven at the pass, nine in the room
The people who cook your dinner
One kitchen, one pass, one sommelier and a floor that carves at your table. Here is who they are.
Chef and owner
Elena Marsh
At the pass since the first night, 2014
Elena cooked in three kitchens in two countries before she took the corner room on Cannery Row with four tables and a borrowed oven. The carte was three dishes long; the lamb from that first menu is still on it.
She writes the menu after the market van comes back at nine, runs the pass every service, and still carves the duck at the gueridon when the room is full.
A short menu is a promise that everything on it was cooked today.Elena Marsh
The brigade and the floor
The people you will meet
The kitchen is eleven and the floor is nine. These are the ones who come to your table.
Mara Lind
Pastry and bread
In at four for the bread, out after the last dessert. The chocolate with smoked cream is hers, and so is the sorbet that changes with the orchard.
Theo Abara
The room
Runs the floor and the book. If you wrote about an allergy, a window table or a birthday, Theo read it before you arrived and the kitchen knows.
No tweezers after ten. By then the plates are going out as fast as they are right.
Cooks, bakers and a floor that cares
We hire for the pass and the room twice a year. Write to us with where you have worked and what you like to eat.