Awarded by Boston Magazine
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.