Farmers & Artisans
Our seasonally-inspired menu is a tribute to all the craftsmen, artisans and small local farmers with whom we have built strong relationships over the years.
We source the finest our region has to offer, but also push the boundaries by working in concert with our growers to cultivate specialty crops and heirloom varieties exclusively for our restaurants. Farmers like Sammy Koenigsberg from New Town Farms grow little gem lettuces for our salads and a variety of other unique vegetables. Our head baker, Maris Pedersen Ochoa, is in elite company, being one of only a handful of chefs to use Anson Mills organic barley malt in her breadmaking—along with Sean Brock of Husk and renowned chef Thomas Keller.