On April 8th Chef Brendan Pelley was the featured chef at the James Beard House in Greenwich Village – one of the top culinary honors in America. We shut down the restaurant for two days so our culinary team, and management team could all go and help. It was an amazing experience. Here are a few photos from the trip.Read More
Farm to Table and Nose to Tail
We embrace the “nose to tail” philosophy of cooking and use whole heritage breed hogs, free range Vermont chickens and free range Long Island ducks. In addition our house made charcuterie and cheese menu provides the perfect start to your meal or just a bite to accompany drinks in the wine bar.
Learn a bit more about us and our friends; from our Chef to our kitchen garden and honey bees, and the local farmers, fishermen and artisans we work with each week; and connect with us.