A wood-fired hearth handles the cooked half of the kitchen: roasted half chicken with escarole and blackberry, a hanger steak finished with charred onion soubise and salsa verde, and pesto pasta rags sit alongside broiled oysters and hearth bread. Salads and snacks — beet and avocado with coconut labneh, chicken liver pâté, marinated olives, tinned fish — fill out a menu built for grazing.
The bar leans on agave spirits, with cocktails built around mezcal and tequila, and a wine list curated by Roni Ginach that draws from both new and old world natural producers.
Rory's Place was selected for the Michelin Guide in the 2026 edition.

