Built around a series of conversations amongst ourselves, the first thing we did was throw out all checklists, pre-conceptions and rules that govern what a “good” restaurant ought to be.
Instead, we focused on things we all love about restaurants and what we loved about this amazing space. During this process we feel like friendships have been forged and a wonderful old space has been given new purpose and a new life.
We start by asking ourselves: what do we want to eat today, rather than what do we want to cook today? The former satisfies the belly, the latter only the ego. We created a restaurant where you can experience food that is both classic and original, both innovative and comforting.
We source great quality local and regional products, prepare them simply, showcasing them at their best. We bring in whole animals, butcher them on site, and make use of every part. Regardless of the ingredient or preparation we continually challenge ourselves to be better.
Over time we have formed strong relationships with local and regional farms and fisheries who practice natural, sustainable and responsible methods. Likewise, our wine program remains committed to supporting vineyards that practice organic, bio-dynamic and natural wine making. Additionally, our work with and support of urban farms and agriculture remains a focus as we make efforts to better utilize what our immediate environment has to offer.
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