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April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

April came round thick and fast chez Cypsele, spring has finally sprung and what is the best season to cook in is really feeling like it, tender shoots and greens have started flicking off of our plates, foraging season kicked off, our road got dug up, we went to our first awards ceremony, new plates got designed , some celebrated their birthdays, some new faces passed through our kitchen, some secret talents got discovered, some bike crashes were had, some very dear friends came by and one of us even had their biggest hero come in and eat (not without getting way too startstruck to work of course). This April certainly has been memorable to say the mleast and it’s crazy to think that we are soon entering our 6th month

Chers convives,
Cypsèle sera fermé du 1er mai au 13 mai pour congés. Nous serons ravis de vous retrouver dès le 13 mai !
En attendant, les réservations restent ouvertes en ligne sur notre site ou via The Fork.
À très bientôt

Dear guests,
Cypsèle will be closed from May 1st to May 13th for holidays. We look forward to welcoming you back from May 13th!
In the meantime, reservations remain available online via our website or The Fork.
See you very soon

Nous serons exceptionnellement ouverts les lundi 27 et mardi 28 avril afin de permettre à certains de nos amis du secteur de venir dîner chez nous. Les réservations sont ouvertes sur notre site web.

We will be exceptionally open on monday and tuesday the 27 & 28 of april to give some of our industry friends a chance to come eat at ours. reservations now open on our website

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Some pass shots as we transition into spring

Bienvenue

@michaelcondran

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

Yesterday our favourite intern (so far) Sean Kim, swooshed his last swoosh in the Cypsele kitchen. We’ll fondly remember him for his phenomenal spirit and humour much less so for his ability to not spill fishstock. Famed for his spontaneous rungis runs and completing any sidequest that was thrown at him, the best dog food maker we’ve had walk through our kitchen. Forever our GSL 👉👈

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

A little throwback to our opening party a few months ago, that feels like a lifetime ago. Thank you to all those that showed up. Captured on film by the one and only @mack_jamieson

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

They say January is the hardest month for restaurants and to be fair, it did try us.
Snowstorms, smoked-out dining rooms, slippery stairs and frozen pipes to name a few

But we managed to make a few publications, keep the spits turning and generally have a great time in the chaos that is running a restaurant.

Endlessly grateful for the guests who packed out our dining rooms when it would’ve been easier to stay home, and for the friends who showed up exactly when we needed them pulling extra shifts, problem solving, or simply arriving for their dinner with a few logs under one arm.

So thankful for everyone who’s been part of life within our four walls this month.
Looking ahead to the rest of the year with real optimism and the comfort of knowing that if ever in need…

Mike will always bring the wood.

De toutes formes et de toutes tailles.

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol

Recent shoot with Cypsèle in January.

They keep evolving in the best way.

They’re one of the youngest and most vibrant talents in Paris right now.

Don’t miss them at the beginning of their journey.

@_cypsele @_marcinkrol