"Transparency is essential - we have an open kitchen, our team knows our farmers, our farmers come in to eat, and we are able to share with our guests where the food they are eating comes from, how long it took to cure, how long it takes the bread to rise, and how long our starter has been alive. Our passions are equal - from how we want our business model to be, to the farmers we work with, and the care and pride in their work, to those who come into dine - a.) because they think it's delicious, b.) they like to know the story, and c.) they care - like we do- about doing what is best for themselves & the environment - support local."
Chef: Colin & Jessica Duggan
The Good Food 100 2017
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