oyster mushrooms.jpg

FORAGERS

AND FARMERS

ingredient Execution will always be in the hands of the chef. this represents many elements including - knowledge, training, experience, skill,  and tools, all working in concert together to compose the hyperlocal cuisine we serve. When ingredients arrive at the kitchen they have in one sense, already been finished. at the stove we have no control over the way a Brassica was harvested or how an animal was raised. As chefs, all we can do is carefully select our suppliers and work with them one on one to ensure the most exceptional ingredients possible. are served.

all that we have accomplished through the years has been made possible through partnerships with extraordinary, local food purveyors. Our responsibility then, is to support these individuals by executing menu items for your enjoyment that highlight and elevate the fruits of their labours.    

IMG_2816.jpg
IMG_2280.jpg
IMG_2173.jpg
191047709_588946465413663_73336510695042