From OpenTable and the restaurant:
"Our menu features Chef Peter Smith's playful take on Contemporary American cuisine, showcased in the warm, sweeping design by GrizForm Design Architects. Specializing in seasonal, locally grown ingredients, Chef Smith offers his guests a variety of dining options. ..."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
"One of executive chef Peter Smith’s biggest culinary triumphs may be his skill with curing his own meats: hence the menu mainstay of homemade hot dogs — small, flavorful and perched on their own homemade hot dog buns. And, as a double treat — well, double dare, if you are counting calories — are the vinegary shoestring fries, hot, crispy, and tucked into a cone-shaped holder."
— Gayot
From OpenTable and the restaurant:
"Our menu features Chef Peter Smith's playful take on Contemporary American cuisine, showcased in the warm, sweeping design by GrizForm Design Architects. Specializing in seasonal, locally grown ingredients, Chef Smith offers his guests a variety of dining options. ..."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
"One of executive chef Peter Smith’s biggest culinary triumphs may be his skill with curing his own meats: hence the menu mainstay of homemade hot dogs — small, flavorful and perched on their own homemade hot dog buns. And, as a double treat — well, double dare, if you are counting calories — are the vinegary shoestring fries, hot, crispy, and tucked into a cone-shaped holder."
— Gayot