The Double Short Stack
Two thick griddle cakes with the same airy buttermilk crumb and crisp rim, sized for a lighter morning appetite.
Stone-Ground Buckwheat
Hearty dark buckwheat batter folded with whole berries for a rich, nutty foundation with a toasted crust.
The Triple Wild Blue
Three towering cultured buttermilk cakes packed with raw wild berries that burst into hot jam on the steel. Finished with whipped butter and pure amber maple.
Cast-Iron Sides & Sips
Thick-Slab Bacon
Butcher-cut pork belly griddled slow on the cooler rim of the flat-top until crisp, salty, and golden brown.
Crisp Iron Hash Browns
Shredded russet potatoes seasoned with black pepper and pressed flat in hot clarified butter until deeply bronze.
Bottomless Dark Roast
Heavy ceramic diner mugs filled with bold house drip coffee, topped off hot whenever the level runs low.
First-Come Morning Stools
We do not take reservations or hold booths. Pull up a swivel stool along the rail or grab the first open table.