TonightReserve

Contents

Sable Room / Autumn 2026

  1. 01Tonight's menu, seven coursesMenu
  2. 02Autumn additions, the holidays, the Sunday fourOther menus
  3. 03What the menu was in May and AugustPast menus
  4. 04Sixteen bottles and the pairingsWine
  5. 05One counter of oiled walnut, and the view from each stoolRoom
  6. 06The hearth and the people at itKitchen
  7. 07Choosing your stoolsReservations
  8. 08Three evenings sold by the ticketEvents
  9. 09Taking the whole counterPrivate dining
  10. 10Giving someone an eveningGift cards
  11. 11A watchmaker, a family, three roomsThe house
  12. 12Notes from the counterJournal
  13. 13Tallow Lane, hours, around the villageVisit
  14. 14Before you comeFAQ
  15. 15What has been written, and who to write toPress
  16. 16One cook a year, and the other roomsCareers
  17. 17Bookings, waitlist places, preferencesYour evenings
  18. 18Tonight at the pass, behind the counterFor the kitchen

Wed to Sun / 17:30 · 19:45 · 21:30

14 Tallow Lane, Huntington, NY 11743 · (631) 555-0147

Tonight

Reserve
Note
04 of 06
Written
Reading
2 minutes
By
June Farrell
Wine and the room
Season
Summer 2026

Notes on the tea pairing

Five pours for guests who do not drink, built course by course, the same way as the wine.

It began with one guest who came every month, never drank, and deserved better than water. Now there are five pours, each one written for a course the way the wine is: cold genmaicha with the scallop, a 2009 oolong poured hot with dessert.

Course 07 tonightBurnt honeyPoured with the 2009 oolong, hot, the last of the five.
Amber roasted tea poured from a dark clay pot into a small glass on walnut, steam catching the candlelight.

The tea pairing started with one guest who came every month and never drank. We were pouring her water, and she deserved better.

Every pour answers a course. Cold genmaicha with the scallop, because toasted rice and smoked dashi agree. Verjus and sorrel with the sunchoke, sharp enough to cut the black garlic. A 2009 oolong with the burnt honey, poured hot, because dessert is the one course that wants warmth in the glass.

It costs 55. About one guest in five orders it now, and some of them drink.

Also from the counter.

Why twelve

The counter could have seated sixteen. We took four stools out on the second night.

The trout arrives whole

One fish, two courses. The roe opens the menu and the fillet comes fourth.

Book the tea pairing.

Five pours for 55, chosen per guest on the next page, alongside the wine for anyone who wants it.

Choose your stools

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