A café by morning.
A cantina by night.

Mornings begin as a café — pour-overs and cortados, warm conchas and chilaquiles, burritos and grab-and-go for the walk to Davis. As the afternoon turns, the room becomes the cantina: a seasonal Mexican menu elevated with modern technique, beer and natural wine, and live music when the lights come down.

We're built on a simple commitment — fair living wages, ingredients sourced local or fair-trade, an all-electric kitchen, and as little waste as we can manage. The space should feel familiar but ungraspable: rustic, a little wild, nature pressing in at the windows. Playful and proud.