Our mission
Seasonality and creativity drive our food and beverage menu, sourcing ingredients locally whenever possible, from the most passionate and conscientious farmers, makers and purveyors. We bring it all to life with talented team, trained in the culinary arts, mixology and oenology, with influences from many cultures and palates from around the globe.
Meet our Team
Four experienced professionals, each with over a decade of experience, with some prior collaboration, coming together for the first time to create what we believe will be a whole that is greater than its parts.
Our Principles
Food sources
It is said that great wine is made in the vineyard. We believe that this is also true for the food coming from a restaurant’s kitchen. We source our ingredients from the most conscientious produce and dairy farmers, ranchers, cheese makers, and beekeepers. We prefer to source locally and seasonally, whenever possible.
Seasonality
With modern global logistics, it’s possible to procure anything anytime. But our biology, still ancient, resonates with the changes of the seasons. Fresh peach cobbler and gin cocktails exude “summertime” while rich stews and darker whiskey drinks comfort us during the bleak months of winter. Our menus will flow with the seasons, sometimes changing multiple times in a week, to reflect the changes in harvest, the weather, and our spirits.
AMbience
Just like with our service, the main goal with our ambience is to support, but not intrude upon, your meal. Comfortable chairs, pleasant lighting (that still allows you to read a menu!), temperature not too hot but not too cold. Interesting music that adds to the vibe but doesn’t force you to sing along, because it’s about you, not us!
recipe development
While our chef and bartenders have learned from the masters, we believe that each item on our food or cocktail menu should be an original creation. With rigorous experimentation and development efforts, we strive for originality, whether as a riff on a classic recipe, or an entirely new creation. Perhaps not every recipe is a success, but that won’t stop us from aiming high!
Service
Our #1 job is to create the perfect space for you to enjoy – to the fullest extent possible – the food on your plate, the drinks in your glass and the conversation at your table. This means attentive but unobtrusive service. Never should you have to work to get our attention to refill your water glass or have your meal progress at the pace you wish. Nor should you ever feel as though the convivial atmosphere among your table guests has been intruded upon. From the moment you arrive, to our final goodbye as you exit, you should feel warmly welcomed and appreciated, expertly attended to, and excited to return on another day.
Our people
The first question we ask in a staff interview is “Why do you want to work here?” The only acceptable answer is “Because I want to work in a place that upholds the highest possible standards of quality and service”. We are clear in our expectations and hire only those who want to be held to top-shelf performance. This ethos is not only critical to our success in the moment, but it creates an ongoing pattern of success by creating a place for talent to blossom, thereby attracting the most skilled and aspirational cooks, servers and bartenders.
