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START IN OUR OWN BACKYARD

We begin with dishes and ingredients that are central to our community and region, and prepare the food using classical European techniques. The result is a dish that’s approachable, but entirely new to our guests.

2

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Source locally for better tasting food

Using local ingredients is great for the communities where we operate, but that’s not why we do it. We source locally because it tastes better, and it allows us to partner closely with suppliers. Our menus are designed to change with the seasons and honor the local harvests.

3

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Let the food speak for itself

Technique is central to our kitchen, but we make it invisible to our guests. The food is uncomplicated, and it shouldn’t be advertised on our menus with pretentious culinary language. We want to serve the best tasting dishes possible, regardless of the techniques we use in the kitchen.