Sourcing.
Every producer we work with, named and credited. If you ask a server where something came from, this is the list they're working from.
How local is local
12
Farm partners
100
Mile sourcing radius
78%
Of menu by spend, locally sourced
8
Years working with our oldest partner
Featured producers
Greenway Farm — Anna & Joe Castellanos
48 acres, 90 vegetables, biodynamic since 2014. Where our heirloom tomatoes, summer squash, and herbs come from.
Read the story→Hollow Creek Farm — Will Bremmer
Heritage-breed pigs, pasture-raised, single-family farm. Berkshires, Tamworths, and the occasional Mangalitsa.
About the farm→Riverbend Seafood Co-op
Day-boat fleet, fourteen captains. We get a call by 06:00 with the day's catch. The sea bass on the menu came in this morning.
About the co-op→Bellweather Goat Dairy
Twenty goats, hand-milked, raw-milk chèvre. The cheese on the cheese plate. Family operation since 2006.
About the dairy→Foxglove Apiary
Six hives across three orchards. Their wildflower honey lacquers our duck and finishes our cheese plate.
About the apiary→Old Mill Grain Co.
Stone-milled heritage grains — the spelt and rye in our focaccia, the polenta under the short rib.
About the mill→On the farm
Curious about a specific dish?
Ask your server, or send us a note. We can usually tell you who picked it, when, and where the seed came from.