A dining room where the word zabiha is a documented claim, not a decoration.
Every protein in this kitchen is hand-slaughtered zabiha, and we publish where it came from — farm, method, certifier — right beside the menu. If we can't document it, we don't serve it.
Opening soon — our dining room's address and reservations will be announced here
The sourcing ledger
Where the meat on your plate actually comes from.
This ledger is the signature of the house. The version below shows its format; we fill in each line as supplier agreements are signed, and the completed ledger will be printed on the menu's first page and kept current on this site.
| Protein | Farm or supplier | Slaughter method | Certifier & document date |
|---|---|---|---|
| Beef | Being finalized — Midwest family farm | Hand-slaughtered (zabiha) | Published with the supplier agreement |
| Lamb | Being finalized | Hand-slaughtered (zabiha) | Published with the supplier agreement |
| Chicken | Being finalized — two candidates in review | Hand-slaughtered (zabiha) | Published with the supplier agreement |
| Goat | Being finalized | Hand-slaughtered (zabiha) | Published with the supplier agreement |
We serve hand-slaughtered zabiha only. A protein with mixed or unverifiable sourcing never enters the kitchen, even as a special.
Ask your server for the certification folder. Current documents for every supplier, with dates — not a framed certificate from years ago.
No alcohol in any preparation, and no non-zabiha product in the building, so fryers, grills, and prep surfaces never need separating.
The ledger is updated the same week, on the printed menu and on this page. A quiet substitution is the one thing we will never serve.
Your table
Reservations open with the dining room.
We're building out a forty-seat room — unhurried, candle-lit, with the certification folder kept at the host stand rather than in a drawer.
The address, phone line, and reservation book will all be published here when we open. Leave an email below and you'll hear before anyone else.