this corner
Three rooms, one kitchen, no shortcuts.
ABC opened in a converted grain store with a wood-fired oven and a short list of people who cared about where the food came from. That hasn't changed. Our farmers deliver twice a week, our bread is still made downstairs, and the menu is rewritten as the seasons move.
We're not trying to be everything. We're trying to be very good at a small number of dishes, poured alongside wines we'd actually order ourselves.
Artisan
Bread, pasta and stock made in-house daily. Nothing arrives pre-made — if it's on the plate, someone here shaped it.
Bistro
Forty seats, low light, and tables close enough to feel like company. Reservations held for fifteen minutes past the hour.
Cellar
Two hundred labels chosen by our sommelier, half of them from growers producing fewer than a thousand cases a year.
