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Posted in Chef on July 28, 2018 by wilburcoxjr

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Whole animal butchery

Posted in Chef on July 28, 2018 by wilburcoxjr

We buy whole goats and pigs from local farms and butcher them on site. Every part is used. No waste.

House made extruded pasta

Posted in Chef on July 3, 2018 by wilburcoxjr

We use carrot juice for the gemelli and mustard green juice for the bucatini. The selmolina is hydrated solely with vegetable juice.

A few shots from the last few months of opening

Posted in Chef on July 3, 2018 by wilburcoxjr

Striped bass, squash blossoms, barrel aged house made hot sauce, house made Bottarga from giant striped bass, and chilaquiles on the roof top

Pork from Whistle Pig Hallow

Posted in Chef on July 3, 2018 by wilburcoxjr

We buy our pork straight from a small family farm in central maryland. We use every part of the animal and we waste nothing. From head cheese to lardo, we make everything in house.

My first pair of dansko

Posted in Chef on March 11, 2018 by wilburcoxjr

Equipment has arrived

Posted in Chef on March 11, 2018 by wilburcoxjr