Our seasonal menus are based on the highest quality local ingredients from local farms, dairy producers, and vendors that we find to be the best in the area.
In 2007 we helped to create the Bloomingdale Farmers’ Market with the focus of bringing good food to our beautiful neighborhood.
Our kitchen herb garden surrounds our cobblestone patio. The garden acts as both a functioning kitchen garden, and a demonstration garden with flowering arugula, cilantro, carrot, kale, and broccoli (and many others). We prepare jams from our native grapes (when ripe), and a sour verjus (pressed from the unripe grapes during a seasonal thinning) for cocktail sours, deglazing pans, and preserving.
We preserve our own pickles, cure our own meat, and work to create an efficient kitchen that is sustainable, affordable, and feeds people well.