 |
|  |
|
 |  |
 |
| About  This restaurant is a culmination of my experiences cooking around the States. I was fortunate enough to get the chance to work with some of the best chefs in this country and from each of them I learned many valuable lessons. I dreamt that my first restaurant would be just like coming to my house for dinner. At my house, people always hang out in the kitchen so I wanted this restaurant to be an extension of my home. I left the kitchen open so that from there I could see every diner and in turn every diner could see the kitchen. There are a few "coveted" seats right in front of the kitchen where you can sit if you want to be in the middle of the action. We work almost exclusively with small farmers all of which are within 100 miles of the restaurant. We pick most of the seeds for the produce that is grown for us and we are able to specify the diets of most of the animals that we use. This relationship that we have with our farmers and ranchers allows us to bring to you the best of each season and of each day. The menu changes every day, a necessary by-product of working with these small farms. What we do isn't supposed to be ground breaking or revolutionary; we're not trying to re-invent the wheel. This is just clean, sensible, straight forward, conscientious cuisine. We look forward to your visit. Best regards, Marco Shaw Chef/Owner  | ||||||||||||
