We believe first and foremost in the ingredients we use. We start all of our dishes with the freshest and most local components we can find; and we always work with ingredients that are in season. We seek out farmers that practice sustainable farming and raise their livestock responsibly and humanely. Our dishes are designed to let the ingredients play the starring role; everything is meant to compliment and enhance the other ingredients. We use a mix of classic and modern techniques to bring out the best flavors and highlight the natural textures.
Service is every bit important as the food. We feel that dining shouldn’t be an inaccessible activity and should not be reserved just for special occasions. For this reason, we feel that no job is too small. We are proud to offer professionally cooked dinners for one, two or more people. We are happy to take care of everything, so you can sit down, have a great meal and not have to worry about doing any of the shopping or cleaning up.
We also offer cooking classes to teach you how to get the best out of your ingredients and how to choose them. In fact, many of our smaller dinners turn into impromptu classes as the chef is more than happy to discuss what he is preparing that day.
Andrew has worked for many years in some of New York City’s finest restaurants including Del Posto, Lupa, Tocqueville, 15 East and, most recently, Locanda Verde. He chose each of the restaurants he worked for specifically because of the quality of ingredients they use and care they put into preparing them. Growing up in Minnesota and Canada, Andrew spent a lot of time fishing and hunting and developed a taste for wild game and fresh fish at an early age. When he was eighteen, he moved to New York to attend Bard College where he would later meet his wife, Jenn. The proximity to the big east coast cities and the Atlantic Ocean exposed him to all kinds of new cultures and cuisines as well as a new appreciation for the wide variety of produce from the region. Andrew returned to wild game while studying at Oxford University and shopping at the famous High Street Covered Market. After college, Andrew studied at Le Cordon Bleu cooking school in Paris and then the French Culinary Institute in Manhattan.
Jenn has come from a long line of cooks excelling in all types of food but concentrated in both Italian and Lebanese cuisine. From opening restaurants to aesthetic consultation, from nightclubs to Michelin starred bistros, from signature cocktails to full wine menus, she has centered her attention to detail on the “front of the house”.