Tell us how you eat.
A menu that changes with the season is a menu you have to be able to ask questions about. So we keep the answers. Every dish in the kitchen’s book carries its allergens, the quiet ones included, and the room is small enough that your question actually reaches the stove.
The starting line is already clean.
We cook with extra virgin olive oil, cultured butter and Zero Acre oil. No seed oils, ever. Sweetness comes from honey, ripe fruit and reduction, never refined sugar. None of that is a dietary program, it is simply how the food is built, but it means most plates start closer to where careful eaters need them to be.
The menu leans your way.
Much of the menu is built without flour: the crudo, the ceviche, the octopus with romesco. The pastas and the La Cabra sourdough are exactly what they claim to be, and the kitchen knows where gluten hides in everything else, so ask about any plate and you will get a straight answer for that night’s menu, not a shrug.
If you are celiac, the honest version: one small kitchen, shared stations, and we will not promise zero cross-contact. Put it on your Resy note and the kitchen will tell you plainly what it can guarantee.
Vegetables are the point here.
The farm boxes from Blue Moon Acres write part of this menu every week, so vegetarian plates are not an accommodation, they are the season speaking. The courgette and comté salad is vegetarian and gluten-free, the spinach and ricotta ravioli is vegetarian, and the market plates beside them change with the week. Vegan is possible with notice; the kitchen cooks with butter and dairy in many plates, so tell us ahead and we will steer you straight rather than improvise at the table.
Say it once, the room remembers.
A note on your Resy booking is the best path, or email ryan@west10west.com ahead of the night. On arrival, tell whoever greets you. The kitchen’s book lists allergens dish by dish, including the ones menus tend to whisper: almonds in the romesco, cashews in the courgette salad, sesame on the hamachi collar. When a dish is in doubt, we say so and the kitchen confirms before it cooks, not after.