Flatbreads, roast chicken, whole fish and plenty of vegetables, all cooked in an oven built from salvaged Haverstraw brick. Dinner Wednesday through Sunday, brunch on Sundays.
Dinner Wed–Sun from 5 pm. Sunday brunch 11–2:30.
Fennel sausage, roasted peppers, onion, sharp provolone.
Brined for a day, roasted in the wood oven. Salsa verde, crisp potatoes.
Whatever the farm stand had, charred and dressed. Romesco, herbs.
Baked in the oven after dinner service winds down. Local apples, vanilla ice cream.
For a hundred years this town made the bricks that built New York City. Our oven is built from about 1,800 of them, salvaged from a warehouse down the road. Some still carry the stamps of brickyards that closed a century ago.
Nearly everything on the menu passes through it: the bread in the afternoon, flatbreads and chicken at night, and an apple pie once dinner winds down.
Read our storyDinner Wed–Sun from 5 pm. Sunday brunch 11–2:30.
| Monday | Closed |
|---|---|
| Tuesday | Closed |
| Wednesday | 5–9:30 pm |
| Thursday | 5–9:30 pm |
| Friday | 5–10:30 pm |
| Saturday | 5–10:30 pm |
| Sunday | Brunch 11 am–2:30 pmDinner 5–9 pm |
In the village of Haverstraw, a few blocks up from the river. Free street parking on the surrounding blocks, and a public lot a short walk away.
Get directionsWe keep half the room for walk-ins. To book a table, or if there are six or more of you, give us a call.
Call (845) 555-0142
The back room seats 28 for birthdays, rehearsal dinners and office parties. On Mondays and Tuesdays, when we’re closed, the whole place is yours for up to 70. We also pack oven trays for pickup.
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