Apart from offering a fun and unique dining experience, our main goal is to take advantage of the amazing time in which we live; at no other time in history has there been such a wealth of ingredients for the discerning to choose from.

While we look to our own back yard for fresh, organic produce, dairy and seafood (our favorite oyster, the Chelsea Gem, hails from Eld Inlet), some of our greatest delights come to us from artisans at the top of their craft across the country. The burrata made by Gioia in Southern California makes us weak in the knees, and our La Quercia prosciutto, a domestic variety out of Iowa, can easily stand up against the best Italian varieties.

We like our meat and fish to come to us healthy and whole. Says Belickis, “Every cook we hire quickly becomes familiar with the boning knife, meat slicer and band saw we keep in the back.” Buying whole animals whenever possible from growers we trust allows us strict control over what we serve our guests. “We don’t want strange people or machines touching our food before it gets to us.” Steaks and chops are often cut to order.