Our philosophy is to let the ingredients dictate how they are to be cooked. While the chef’s training lies mostly within the realms of French, Italian and Spanish cuisine, things aren’t always done strictly within those guidelines, rather elements from all types of cuisine are used to elicit the most flavorful results. The chef’s knowledge of eastern styles of cuisine, such as Japanese and Thai, can add an element of contrast to the western perception of food, yielding a unique and heightened characteristic for an ingredient.
