Extreme close-up of torn sourdough loaf showing air pockets and flour-dusted crust with steam

Est. 2021 · Rooftop · Three Stories Above

Terrace

Farm · Flame · Rooftop

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A Walk Through the Space

Every room is a different kind of warmth

Move through Terrace the way you would a curated exhibition — each station a deliberate choice, each surface a material argument for slowness.

Lush herb garden on the east parapet rooftop with terracotta pots and trailing rosemary at golden hour
01

The East Parapet

The Herb Garden

Chef Mara Solis forages these beds before the city wakes — bronze fennel, lemon thyme, nasturtium that tastes of iron and sun.

Open flame cooking station with whole lamb rotating on spit, chef forearms glistening in firelight
02

The Flame Station

Open Fire

Whole Elysian Fields lamb turns above oak and cherry wood. The heat is measured by forearm — three stories above the street, nothing is hidden.

Intimate lounge banquette with hand-thrown clay cups and cocktails in warm amber candlelight
03

The Lounge

Clay & Copper

Banquettes upholstered in undyed wool. Cocktails arrive in cups thrown by Oaxacan ceramicist Luz Reyes — each one asymmetric, each one warm to the touch.

City skyline at blue hour framed by trailing jasmine vines on the rooftop terrace
04

Blue Hour

The Skyline

At 8:47 pm in February, the light turns the colour of a copper knife edge. Jasmine holds the frame. The city below becomes the backdrop to your meal.

Terrace
Chef Mara Solis foraging herbs in early morning light with basket and knife

The Philosophy

Before the city finds its voice, she is already in the garden

Chef Mara Solis trained under open-fire masters in Oaxaca before spending three years farming in the Willamette Valley. She brought both back to this rooftop: the conviction that fire is a seasoning, and that a plate is only as honest as the soil it came from.

The menu changes when the farm does. Heirloom tomatoes arrive with their dirt still on. Lamb is sourced whole from a single family in the valley. Nothing arrives in a box.

"The rooftop is the farm's final argument. Everything else is just cooking."

— Mara Solis, Executive Chef
6
Farms
within 90 miles
4
Seasons
distinct menus per year
48
Covers
at full rooftop capacity
3
Floors
above the street

Reservations

Reserve Your Evening

We hold twelve tables for walk-ins. Everything else is yours to shape.

Step 1 of 3

When are you coming?

Terrace

Seasonal Menu

Spring — Current

Heirloom Tomato & Burrata

Dirt-washed Brandywine, smoked olive oil, fennel pollen, sourdough ash

$24

Wood-Roasted Beet

Goat labneh, bronze fennel frond, toasted walnut, elderflower

$19

Whole Lamb — Open Flame

Elysian Fields, oak + cherry smoke, salsa verde, charred flatbread

$68

Ember-Roasted Cauliflower

Tahini, preserved lemon, crispy capers, dill oil

$32

Dry-Aged Duck Breast

Sour cherry reduction, turnip gratin, lemon thyme

$54

At the Bar

The Parapet

Mezcal, green chartreuse, cucumber, celery bitters — served in Luz Reyes clay

$22

Last Copper Light

Rye, Amaro Nonino, blood orange, smoked salt rim

$20

Jasmine Hour

Gin, elderflower, fresh jasmine, lemon, sparkling

$18

Menu changes with the farm. Prices exclusive of service. Dietary accommodations — speak with your server. All proteins sourced from named farms within 90 miles.