Chef/partner Jeremy Fox and Executive Chef Andy Doubrava’s seasonal kitchen and wine bar has the feeling of a timeless institution. The market-inspired menu is proudly crammed with names of local farmers, and the kitchen's talent is clear from the first bite of roasted asparagus set afloat in a cashew cream and topped with grilled, nearly pickled cherries. Such deeply savory and ambitious flavors may carry over to a dish of earthy beets, grains and berries held together with just the right splash of acid. Close on the heels is a smoked pork chop finished with trout roe- and raisin-studded beurre blanc.
Desserts, like the sourdough biscuit with whipped cream, macerated strawberries and basil powder, infuse approachable ingredients with a bit of creativity.
Work in progress.