Menus change with the best produce available each week.
Our Story
Hospitality with smoke in its jacket pocket.
AG Restaurant began as a tiny supper club built around a borrowed grill, a market basket, and the belief that a dining room should feel both polished and genuinely alive.
What Guides Us
Seasonal food, attentive pacing, and plates that invite one more bite.
We work closely with growers, fishmongers, bakers, and winemakers who care about flavor before fashion. The kitchen preserves, pickles, ferments, and grills so each dish carries texture, brightness, and a little theater.
The room is designed for conversation: warm wood, low lamps, visible flames, and a team that knows when to explain a dish and when to let the evening breathe.
Smoke, ember, and char are used with restraint and precision.
Warm, observant hospitality without stiffness or scripts.
Stocks, oils, preserves, and staff meals give ingredients a full life.
"A good meal should feel composed, but never sealed shut. It should leave room for surprise."
Agnes Geller, Chef and Founder