Choose one of two windows for delivery:
• 12:00–12:30 PM
• 12:30–1:00 PM
(Delivered exclusively via DoorDash)
→
3
Prepay & Confirm Order
Secure your order in advance and receive instant confirmation. You'll get a text reminder + DoorDash tracking before delivery
Menu: San Sebastian & Japan
Roasted Pepper Spread & Grilled Bread
Fire-roasted red peppers with churned local cream, lightly smoked over oak. Served with house-made sourdough.
$14.00
Total: $0.00
Grilled Autumn Mushrooms
Chanterelles & porcini seared over live coals with olive oil, herbs, and flaky salt.
$18.00
Total: $0.00
Wood-Grilled Sardines
Fresh sardines grilled over oak coals with lemon and sea salt.
$18.00
Total: $0.00
Fresh-Caught Fish of the Day
Whole fish, smoked & grilled over live fire. Market selection varies daily.
$38.00
Total: $0.00
Txuleta Steak
For 2 to share, ~32–40oz, dry-aged and grilled over oak coals.
$110.00
Total: $0.00
Ember-Roasted Autumn Vegetables
Seasonal vegetables roasted in the embers with olive oil and herbs.
$22.00
Total: $0.00
Charred Leeks with Romesco
Fire-charred leeks served with traditional romesco sauce.
$16.00
Total: $0.00
Wood-Roasted Peppers
Sweet peppers roasted over wood fire with olive oil and herbs.
$14.00
Total: $0.00
Smoked Milk Ice Cream
House-made ice cream with subtle smoke flavor from wood-fired preparation.
$14.00
Total: $0.00
Grilled Autumn Fruit & Fresh Cheese
Seasonal fruit grilled over coals, served with fresh local cheese.
$16.00
Total: $0.00
Select DoorDash Delivery Window
Selecting a pickup time helps us have your order ready.
Choose when your order should be ready for Uber pickup.
Order
Order Summary
No items selected
Subtotal
$0.00
CA Tax (10.25%)
$0.00
Total
$0.00
Payment Details
Payment integration coming soon. You'll receive confirmation via email.
My Story: From the Ocean to the Fire
I'm Milos, a longtime Bay Area resident, new Piedmont neighbor, first-time dad, and former sustainable fashion entrepreneur. Last August, I sold my third company: a zero-plastic apparel brand built on the principles of circularity. We created apparel and footwear designed to last a lifetime, yet capable of being composted back into soil that can grow anything green and alive.
After years of building businesses, I've decided to follow a different path and one of my deepest personal passions: food and wellness. Cooking has always been a daily ritual in our home, especially since becoming a parent. Friends and family kept telling me, "You should offer this to others." So I am. And as with everything I've built, I'm doing it in a way that feels entirely my own.
Spearfishing was my stepping stone to true freshness. That first yellowtail and yellowfin I caught, hours from ocean to plate, taught me that when ingredients are this pure, they need almost nothing more.
The same is true for everything I cook with. I want to know the story behind each ingredient: where it came from, how it was made, and who made it. Just as wine lovers trace a winemaker's path to each vintage, I search for those "winemakers" in every element of food. From hand-pressed olive oil to centuries-old fermentation techniques, the process matters as much as the outcome because the process is the alchemy. It's a living library, and every ingredient holds a chapter worth studying.
To me, flavor is a fine balance between purity and complexity. When done right, flavor is also health. We evaluate growers, makers, and artisans through flavor. When the balance is just right, that evaluation turns into trust. That trust extends to our health, because when food is grown and made with integrity, health follows naturally.
Flavor is our contract with the growers, makers, and artisans we work with. The better the flavor, the deeper the bond. My goal is to create the strongest bond possible.
Fire is how I honor that contract. It demands patience and presence. Wood is nature's seasoning, each variety leaving its own signature. Mesquite is the full-bodied cabernet of woods. Fruit woods bring a gentle, fragrant sweetness. Together, they create new possibilities but also demand restraint and intuition to truly heighten each ingredient's essence.
What I share isn't just a meal. It's the sum of relationships, craft, and a relentless pursuit of flavor, health, joy, creativity, and sustainability. This fall marks the first chapter: a menu inspired by the fire traditions of San Sebastián and the visionary chef behind Asador Etxebarri, whose mastery has inspired chefs around the world to embrace the art of cooking over live fire.
Winter: Dolomites & Piedmont
Skiing and hiking initially drove me to this region. A memory that's inspiring the winter, alpine menu is Italian-Austrian chef, Norbert Niederkofler's Cook the Mountain philosophy.
Ingredients that I am thinking about are chestnuts, polenta, char, char, trout, truffles, wild boar, veal, fermented root veggies.
Spring: Japan
I'd love to spend time living in Japan. My first true introduction came through my friend's Tokyo restaurant, Udatsu, which earned the fastest Michelin star in Japan, and through skiing the legendary powder of Hokkaido.
For cherry blossom season, the menu will center on cherry wood smoke, yakitori, yellowtail, king crab, saba, and wagyu, miso and koji fermentation.
Summer: Baja
My introduction to Baja began in Cerritos and Todos Santos. Baja is a waterman's dream. The menu will be inspired by my favorite fish, Kampachi (amberjack) and Anthony Bourdain's beloved Ensenada cevichería, La Guerrerense.
Ceviche, pastor, short rib, nopales, agave and more.
