Flour & Fire
Elevated Rustic Italian
Maurice Johnson
Handmade
Daily.
It begins before dawn. The flour—organic, milled from winter wheat. The eggs—rich yolks, sourced from local pastures. Our pasta is not just food; it is a ritual of patience and precision.
Every ribbon of tagliatelle and every pillow of ravioli is shaped by hand, respecting the centuries-old traditions of Italian distinctness, brought to life on your plate.
View Our Process
Born from Fire
Neapolitan Pizza
San Marzano, Buffalo Mozzarella, Basil
Blistered to perfection at 900°F, creating a light, airy crust with the distinct char of oak wood.
Bistecca Fiorentina
Dry-aged Porterhouse, Rosemary, Olive Oil
Grilled over open embers, finished with flaky sea salt and our estate-grown olive oil.
Vini Scelti
Barolo, Chianti Classico, Brunello
A curated selection of bold reds and crisp whites to complement the smokiness of the hearth.
Maurice Johnson
Executive Chef & Founder
"Rustic doesn't mean simple. It means honest. It means stripping away the unnecessary to reveal the soul of the ingredient."
With over 20 years of experience in the kitchens of Tuscany and Umbria, Maurice brings a philosophy of 'Cucina Povera' elevated to fine dining. His obsession with fire and flour drives the heartbeat of this restaurant.
