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

The hearth is lit at two.

Sable Room cooks over one wood fire: oak for heat, cherry for smoke, and a cast-iron grate that rises and falls on a chain. There is no gas line to the kitchen. Ada Merrow writes the menu at 15:00, when she knows what the fish looks like, and reads it to the room at 16:45.

A cook seen from behind at the open hearth, raising the cast-iron grate on its chain over glowing oak embers.

The day.

  1. 07:00

    Lio bakes the rye. The crumb in course one is yesterday's loaf.

  2. 10:00

    The day boat's fish arrives on ice.

  3. 11:30

    Butchery: the duck, the trout.

  4. 14:00

    The hearth is lit.

  5. 15:00

    The menu is written, and the site updates with it.

  6. 16:00

    Staff meal at the counter.

  7. 16:30

    The prep sheet prints: every stool, every note.

  8. 16:45

    Line-up. Ada reads the menu to the room.

  9. 17:15

    Thirty-eight candles, lit by hand.

  10. 17:30

    First seating. Then 19:45, then 21:30.

  11. 23:40

    The hearth is banked under its own ash.

Hands and aproned forearms around a cast-iron pot of beans and torn bread on the walnut counter before service.
Staff meal, 16:00
The hearth at the end of the night, embers banked under gray ash, the empty grate raised on its chain.
23:40, the hearth is banked

The people.

Six of us. You will see five of them from your stool.

A cook's sleeved arm setting a dark plate down on the walnut counter in front of a guest's folded hands.
The pass, 19:52

Sorting heat.

COUNTER SIDEBACK WALL12345
Section through the hearth, back wall left, counter right.

The fire is never one temperature. By half past three the cooks rake it into zones, and every course has its place in the section.

  1. 1Embers under the grate 480°C
    Duck, leeks
  2. 2The grate 300°C
    Trout, chicory
  3. 3Back of the hearth 180°C
    Celeriac, sunchoke, three hours
  4. 4Smoke shelf Cold smoke
    Dashi, cream
  5. 5Plate ledge 70°C
    Thirty seconds, no longer
Oak per week
Two-thirds of a cord
Cherry
Split thin, laid on at 17:00 for smoke

Working here.

We hire one cook a year, usually in January. This year it is the cold station. Write to kitchen@sableroom.example with where you have cooked and what you cooked there, or use the short form. We answer every letter.

The job, and how to apply →

Sit at the grate end.

Stools 1 and 2 face the fire on the west arm. You watch Sam raise the grate for the duck.

Ask for stools 1 and 2

Sable Room128 pages / Fictional brand / Demo site by Sumo Studios
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