The Good Food 100 2017


"It's invaluable that the consumer has a way to evaluate restaurants based upon the quality of their ingredients and impact on the environment. If they are lead to make decisions based upon such criteria, it will bring about a greater support of farmers and food producers doing the right thing. Many customers I speak with are frustrated because they want to support good food, but don't know how. This provides that outlet."

Slow Food Member

Casual Dining
Corporate Executive Chef: Andrew Corrigan