Our cuisine evolves. We align our menus with the seasons because we know eating in-season provides excellent food. Our techniques are bedrocked in classical training, but also driven by an insatiable curiosity of to-be-discovered possibilities. The result? Remarkable food influenced by where we are and what’s around us.
Our building has a history. Its walls housed produce from local farms in the 1930s, before they ever went to market. The space also seconded as a cheese factory. And that’s why we’ve kept the original wood-barreled roof, you see—
to remind us of the importance of cultivated, culinary excellence, from then until now.
We keep our eyes and fingers close to the ground. Just out the door, we’ve outfitted the restaurant with an extensive culinary garden. We’re interested in using ingredients at their peak—directly out of the earth. The Table X Garden reminds us, daily, to cook within the present season and prepare for the cold months ahead.