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Stepping outside of our comfort zone a little bit for this banger! Delicious house made chorizo is crisped up in the pan before being tossed with fresh Campanelle and finished with sweet corn butter and cotija cheese. Sometimes you have to just toss
🌿Spring is a time for reflection. With new growth comes new possibilities. Ideas start to bloom and opportunities emerge. This is one of our favorite seasons for trying out new dishes and exploring flavor combinations and techniques. It is also a fl
🥳8 years have gone by since we moved out of that dilapidated old shack to our current digs! A lot of things have changed in that time, but a lot of things have stayed the same. We have never abandoned our quest to bring you the best food, drink and
🥰A perfect transition from winter to spring!🌷🌿Gorgeous golden sunchokes with local oyster mushrooms 🍄‍🟫 and raspberry oranges! 🍊 finished with syrupy, tangy pomegranate molasses and just picked basil leaves all over a fresh sunflower seed r
💥new dish drop! Short Rib Ravioli with crispy caramelized red cabbage, smoked walnuts and saba! Counting down the days till spring produce hits so try it soon!
☘️we have something very special for you this St Patrick’s Day✅ A fancy prix fixe loosely based on things that make us think of St Pats ☘️ day, like our version of corned beef and cabbage, but with potato gnocchi, corned beef burnt ends and Bru
How do we remain “Novel” after the shine wears off? How do we remain spontaneous after becoming established? Our answer is constantly changing and evolving with trends while keeping our core values and culture intact. We are always steppi
🤩 this is such a special dish for me! Campanelle pasta made fresh in house. It’s also known as gigli, which means Lily (our youngest daughter 🥰) it’s tossed with a combination of humble preserved ingredients the form a rustic puttanesca