The counter kitchen arrayed around a hearth suggests an open-air bonfire. The eyes are riveted to the chef as he grills the meat, throwing charcoal on the fire. The use of grilling close to the flame, grilling over an open hearth and directly placing ingredients on the charcoal, brings the ingredients and brightly burning charcoal into a tight embrace. Porchetta, patiently cooked for over an hour, is a popular item. Straw-grilled fish and foil-grilled vegetables whet curiosity and appetite. The chef works with practiced ease, laser-focused on the foodstuffs.