Chef Seth Stowaway puts his heart, soul, and even his nickname (osito means "little bear") into this rustic, lodge-like enclave. Warmth radiates from the supremely hospitable staff, matched by a central hearth which forms the basis of the cuisine. Guests can choose from a variety of seasonal menu options, whether à la carte, an approachable prix fixe, or a more indulgent, full-length degustation for maximum effect. The cooking is both elemental and creative, with a subtle perfume of smoke wending through the various courses. A philosophy of minimizing waste can be seen in dishes like clay-baked trout with pickled chanterelles, featuring a crispy fried Johnnycake made with its trimmings, or in a “whole hog” charcuterie program.