Dear Guests,

For us, the menu begins with making vegetable stock.  We make around 30 quarts a day, ensuring a solid foundation for our soups, sauces, and braises.  On top of that foundation we build our flavors, with simply prepared ingredients sourced from our friends at Backyard Bounty, Gathering Together Farm, Dancing Roots Farm, and Stargazer Farm.  We try to treat the ingredients respectfully and serve them simply with our handmade pastas, slow-fermented pizza dough, and other scratch ingredients.

By the way, click HERE to see our current menu.

Scratch cooking requires patience and dedication to maintaining certain standards.  We offer you our wares proudly, not as chef artists, but as craft cooks, dedicated to bringing you value, wholesomeness, and tasty goodness.

Thanks,

The Kitchen

GM Dinae Horne, Bar Manager Lauren Fitzgerald, Chef Aaron Adams, Sous-Chef Jesse Ives, Pastry Chef Jen Adkins