Wood-fired kitchen & wine bar · Est. 2014
Cooked by fire. Nothing else.
Open tonight · 5–11 pm
418 Calder Street
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The kitchen
One oven. Nine hundred degrees. A menu that changes with whatever the farmers bring on Thursday.
Chef Marco Ilari built Brasa around a single wood-burning oven, hand-laid from volcanic brick. Everything we serve passes through its heat — from blistered sourdough pies to whole branzino, embered leeks and the honey we char for dessert.
- 900°F
- Oven floor at service
- 72h
- Cold-fermented dough
- 140
- Wines in the cellar
The room
Low light, loud laughter, long tables.
“The kind of place you plan your whole week around. Order the bread. Then order it again.”
The cellar
140 bottles from growers who farm like we cook — by hand, with patience.
Wine bar from 4 pm. Half-price bottles every Tuesday.
Browse the wine listPrivate dining
The Cellar Room seats up to 18.
Rehearsal dinners, birthdays, the company night out. Set menus from $85 per guest, wine pairings from our sommelier.
Visit
Find the glow on Calder Street.
418 Calder StreetOld Town District
(415) 555-0142
| Tue – Thu | 5 – 10 pm |
|---|---|
| Fri – Sat | 5 – 11 pm |
| Sunday | 4 – 9 pm |
| Monday | Closed — the oven rests |