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Chef's NOTES

The food is an honest take on all the food I grew up loving or eating. I have a classically trained background but much more prefer to cook and enjoy the grit and honesty of foods of the American South and Midwest. The food we’re serving has borrowed elements from so many different places but all lands in one perfect, delicious spotWe want to take food that is often described as heavy and rich and make it fresh, zesty and more approachable. We utilize tons of fresh vegetables and grains to really make a vegetable forward menu something everyone will love. Is it a southern restaurant? No. Is it A new American restaurant? Maybe? Is it a place that will make you smile when you eat there? Absolutely.