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Maple vinegar
Posted in Chef on August 27, 2018 by wilburcoxjrOver 8 months old now, bottled and set in the cellar to age.
Whole animal butchery
Posted in Chef on July 28, 2018 by wilburcoxjrWe 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 wilburcoxjrWe 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 wilburcoxjrWe 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.
