Our seasonal menus are based on the highest quality ingredients from local farms, dairy producers, and vendors.

In 2006 we opened with the focus of bringing good food to our beautiful neighborhood.

In 2007 we worked with our neighbors to build the Bloomingdale Farmers’ Market. We planted a garden, built a kitchen, and imported an espresso machine.

Our herb and vegetable gardens surround our cobblestone patio. They act as functioning kitchen gardens and demonstration gardens with flowering carrot, cilantro, broccoli, rapini, arctic kiwi, basil, chard, and much more. 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 conscientious.


Reid’s Orchard and Winery in Orrtanna, PA – for all fruit, fruit tree wood, fresh pressed cider, hard cider, and storage crates.

Trickling Springs Creamery in Chambersburg, PA – for all milk, yogurt, cream, and butter.

Garner’s Produce on the Northern Neck of the Chesapeake – for produce.

Bounty Hill Farms in Germantown, MD – for produce and free-range eggs.

Radix Farm in Upper Marlboro, MD – for produce and weekly CSA deliveries.

Path Valley Farms in Willow Hill, PA – for produce and meats.



Shelburne Farms on Lake Champlain in VT – for their incredible aged cheddar.

Truck Patch Farms in New Windsor, MD – for produce, free-roaming pork, and beef.

La Bocage Farm in Colonial Beach, VA – for their mushrooms.