Grillbird
We finally handed the kitchen over to Ben, and it turned out exactly like we hoped. He cooks the way we pour wine: generously, over fire, zero ceremony.
Six weeks. The grill went in, the menu got shorter, the room stayed exactly as it was. Smoke, sharing, and more than a few extra rounds ordered.
"Give me a fire and a few good ingredients and I'll leave the rest alone."
Ben Smith
The menu moved with whatever his suppliers had that week. No two visits were quite the same. Our side stayed put: the same wines, the same happy hour, the same crew behind the bar.
Our first residency, and Ben was the reason it worked. Couldn't have asked for a better one to start with.
Menu changed weekly with what was good. Ask us about allergens — we know what's in everything.
From the residency
New chefs all the time. The drinks, unmistakably Top Cuvée.
Good times guaranteed. Proper hospitality with zero snobbery. Come and join us and see what's happening this week.
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