Why the menu changes every Thursday
Four phone calls, one tasting and a chalkboard: how a week of farm deliveries becomes Thursday's menu.
Notes from the kitchen
Short posts from the people who cook here: what changed on the menu, who grew it, and how we do things.
Our sourdough starter is eleven years old
June on feeding a 2015 starter through heat waves, holidays and one very close call.
The squash list: six we cook this fall
Delicata, kabocha, honeynut and three more, with what each one is best at.
What "made without gluten" means here
Why we use GF and not "gluten-free", and how we keep the marks honest.
Meet Alder Creek Farm
Ruth and Sam grow most of our greens 22 miles east. We visited in the last week of summer.
How to book the back room for 20
Dates, deposits, menus and the three questions Dev asks every group.