Executive Chef David Bull's locally sourced, daily changing menus have garnered mention as one of
Bon Appetit's Top New Restaurants of 2011.
From the restaurant's website:
"Five nights a week Executive Chef David Bull and Chef de Cuisine Rebecca Meeker create a three-course menu and a seven-course chef’s tasting menu using the freshest, premium ingredients available, with a focus on being as local and sustainable as possible. Each presents a refined interpretation of the very best products available each day."
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon
"I'll go anywhere for executive chef David Bull's distinctly American comfort food, which includes everything from chicken-fried olives and avocado fundido to short rib 'pot roast.'"
— Andrew Knowlton,
Bon Appetit