The concept of the restaurant is everything old school, using what they had and doing as they did before the break of the industrial revolution: approximately 1850. This was the last time that food was honest.
There are no blenders, mixers, choppers, ice cream machines, deep fryers, burr sticks, nor anything else with a motor--nothing with a plug. Food machines with motors made possible an imbalance of diet that had never occurred before: we could suddenly fry enough food to make ourselves sick, we could preserve food longer than its last dangling vitamin. Refusing food-enabling machines is another way to keep the food honest, and in reasonable balance. No perishable ingredient may travel further than a good, strong horse.The menu will move absolutely in lockstep with the seasons, as okra and eggplant taper off and leafy greens move in, we must change ourselves to suit the product--not the other way around. What is outside is inside.
Reservations are appreciated (not required). The dinner service includes the option of a three-course tasting for $55 or a five-course tasting for $75. A la carte menu available Tues thru Friday for dinner. Tues-Thurs 5:30pm-6:30pm only, $35 special for three-course tasting.
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