About a third of it, with the season
Why the menu changes
Roughly a third of the dinner menu turns over with the season, and single dishes change more often than that. It has one consequence for you: the dish you read about here may not be on when you arrive, so if you are coming specifically for something, call and ask.
It is not a marketing rhythm
“Seasonal” is a word on almost every restaurant website and it usually means the menu is rewritten four times a year by somebody looking at a calendar. What it means here is that Marcus does the ordering, and Marcus is allowed to come in on a Tuesday and say the fish is not good enough this week. So the fish changes. Sometimes the whole section changes.
What stays
The burger, the roast chicken, the olive oil cake and the bread. Not because they are seasonal but because taking them off causes a genuine amount of trouble with people who have been coming here for years, and a restaurant that changes everything is as annoying as one that changes nothing.
What this website promises about it
The menus here are updated the day a dish changes in the kitchen, not weekly and not when somebody remembers. That is only possible because these menus are web pages rather than PDFs somebody has to re-export — which is most of the argument for building a restaurant site this way in the first place.
Even so: if you are booking a table specifically because of one dish, telephone and ask whether it is on. That is a thirty-second call and it beats a disappointment.
We do not publish a supplier list. The vegetables come from a Hudson Valley farm and the greenmarket, the fish from a Brooklyn wholesaler off the Fulton market, the beef from an upstate abattoir and the flour from a mill in the Finger Lakes. We are not naming any of them, and that is on purpose: a supplier list on a website becomes a marketing claim the moment a supplier changes, and they change. What we will do is answer the question honestly at the table about any single dish you ask about.
The rest of the things worth knowing
Tuesday to Sunday · closed Mondays
Book a table
Pick a date, tell us how many of you there are, and the form shows the times we can actually seat that many — not every time we are open. Parties of eight and under book instantly; nine or more becomes a private dining enquiry, because a group that size needs a room and a set menu rather than a table. The twelve bar seats are never reservable, so there is always somewhere to eat here without a booking.