"Our local foodways are constantly threatened, and their success requires the full support of the community to better understand how we can have a positive impact. All the while, we are able to embrace and create relationships with the people that supply us with the foods of our region. It's a win-win. We have direct lines of communication with these people and are infected by their knowledge and passion. We share a symbiotic philosophical approach that ensures our work is fulfilling and never boring."
James Beard Foundation Award Winner
Slow Food Member
Partner and Executive Chef: Mike Lata
The Good Food 100 2017
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