Meet the growers behind our fall menu
A morning with the small farms that shape our menu before service begins.
Before a dish becomes a recipe, it usually begins with a conversation: what is ripening, what is unusually good, and what the weather changed this week.
The menu follows the field
Our fall plates lean into squash, peppers, late tomatoes, roots and herbs that still carry the warmth of the season. Buying this way means the menu stays flexible and the ingredients do more of the work.
That relationship with growers is less about a label and more about trust, consistency and showing up week after week.
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