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This week’s special: wood-grilled rib eye with roasted potatoes and charred peppers. Thursday to Sunday, until it runs out.

Fresh off the grill: whole sea bream with lemon and herbs. Today only, while it lasts.

New on the menu: rigatoni with slow-cooked tomato and basil. Try it this week and tell us what you think.

Lunch in 45 minutes: grilled salmon with spinach and a glass of white. Weekdays, 12 to 3.

This week's dessert: dark chocolate mousse with vanilla ice cream. Save room.

Almond croissants, out of the oven at 7:30. They’re usually gone by 10.

Monday’s first flat white. Ana has been behind the bar since 6:45.

Two lattes and a slice of cake: our afternoon deal for two, weekdays from 3 to 6.

In the case today: cinnamon buns, pain au chocolat and the last of the apple turnovers.

Running late? Order ahead and your coffee and sandwich will be waiting at the counter.

Meet Marco. He’s run our grill since the day we opened, and the short rib is his. Say hi when you’re in.

9 pm and the kitchen’s still going. Thanks for a full house tonight.

Thirty seconds of plating, three days of prep. This is how our dessert comes together.

Chef’s pick tonight: chocolate cake with raspberries, finished at the table.

The terrace opens again on Friday. Outside it’s first come, first served.

Brunch starts this Saturday: eggs your way, fresh bread and good coffee, from 10 to 1.

Thanks to everyone who tagged us this week. Tag @fogongrill and we’ll share our favorites. We always ask first.