On Friday, March 23, each time the door opened, a shout of "murderer" reverberated through the restaurant. Mr. Hunter decided he'd had enough.
"This is who we are and what we do," he said. "They're offending us; I'm going to offend them. So I went and got a deer leg."
The chef walked to the kitchen and brought back a cutting board, a knife and the hindquarter of a deer. He sanitized the table and then cut up the leg while protesters watched.
"When I was finished, I cleaned the area down and I went back to the kitchen. At the time, I felt like I had stood up for myself," he said.
To Ms. Ugar, it looked like the chef was unravelling. "He was losing it because we were there disrupting his business."
Despite the initial satisfaction, Mr. Hunter soon regretted the stunt.
"After, I didn't feel good about it. I felt like they got to me and I played into them."
The next day, Mr. Hunter received an e-mail from Ms. Ugar, offering to reduce the frequency of protests to once a month in exchange for an animal-rights sign to be displayed in the window: "Attention, animals' lives are their right. Killing them is violent and unjust no matter how it's done."
Mr. Hunter responded with plans to introduce a vegan tasting menu and an invitation for Ms. Ugar's group to join him on a foraging trip.
So far, Ms. Ugar has not responded. Although she said she is thinking it over.
"I'd always rather have dialogue. I want to sit down. I'm not targeting him. I'm there to defend animals."
Ms. Ugar's efforts have made a change. Since video of the protest and Mr. Hunter butchering the deer leg was posted online, the restaurant has seen a direct impact. Reservation requests are up.