Frequently asked questions

For the main dining room we work mostly on a first-come, first-served basis. We will take a booking for parties of 8 to 12. Parties of 20 to 30 should reserve The Room, our private dining space. Call (850) 224-2466 for the restaurant or (850) 999-1372 for The Room.

On a Friday or Saturday evening at peak, thirty to forty minutes is normal and it can be longer. The dining room is genuinely small. Arriving at 5:30 when the doors open, or after about 8:30, makes a big difference. Bar seats facing the open kitchen often free up before tables do.

Something different from yesterday. The day’s menu is posted each morning on our Facebook page, or call and whoever answers will read it to you. The menus on this website are archived examples that show how the kitchen cooks.

Because it is written every day, around what arrives fresh that morning. It has worked that way since 1996. It is more work than a fixed menu and it is the reason regulars can eat here weekly for decades without repeating themselves.

Always. There have been vegetarian plates on this menu since the beginning — black bean cakes, marinated tofu with Thai coconut curry, potato-corn-goat cheese croquettes, lentil falafel. Vegan requires a conversation with your server, and the kitchen is good at it. See dietary and allergens.

Yes, and guests regularly comment on how well we handle it. Tell your server when you order. Because the menu is written daily, the kitchen can usually adapt a dish rather than restricting you to one option.

Children are welcome. The menu is eclectic rather than obviously child-oriented, but the kitchen is flexible about substitutions — mac and cheese instead of an unusual side, for instance — and families eat here regularly.

Yes, a covered patio. It is a good choice on a mild evening, if you have a dog with you, or if you would rather be a little further from the noise of the kitchen.

On the covered patio, yes. Not indoors. Ask for a water bowl.

Whatever you like. Evening wear, jeans, shorts and flip-flops — all of them are normal here, often at the same time. Nobody will look at you sideways.

Noisy. The motto is on the wall for a reason. The room is small, the kitchen is open, and on a full night the volume is considerable. Most people come back for it, but if you need a quiet conversation, book The Room or come early.

Mid-range and fair for the cooking. Historically lunch plates sat in the low-to-mid teens and dinner entrees in the high teens to mid twenties; current pricing is above those archived figures. Portions are generous enough that sharing is common.

All major credit cards.

A small on-site lot, plus free street parking on the residential blocks just off Thomasville Road. At peak times the lot fills and the street is your friend. See directions and parking.

The dining room is on one level and reachable without stairs. It is a compact space, so call ahead or tell us on arrival and we will find you a table with proper clearance.

Yes. Call (850) 224-2466, ask what is on today, and order over the phone.

Yes. Details here, or call the restaurant.

It is. The walls have been a gallery for local artists since the beginning, and pieces can be bought. More about the art.

Regularly — rehearsal dinners, business meetings, wine tastings, fundraisers and birthdays, for 20 to 30 guests in The Room, with menus designed with our chefs. Event details.

Brunch is seasonal rather than year-round. Please call before making a special trip for it. Example brunch menu.

No. There is no Sunday dinner service.

Keith Baxter, chef-owner since he opened it on 4 June 1996. Read the full story.

Often. We are known for keeping staff a long time, which means openings are less frequent than at most restaurants — but when they exist they are worth having. Careers.