After five years of working directly with farmers to create inspired cuisine in rural Virginia, we have kept our connection with the earth in the midst of Chicago by developing a relationship with a 20-acre farm an hour south of the city. We are excited to collaborate again with growers – this time with The Farm, operated by Master Gardner Rebecca Papineau and her husband, Alan. The Farm is the source for much of our produce, herbs and flowers, and is a family’s labor of love: Rebecca and Alan have been farming and gardening together for more than 40 years and are now joined by their son, Elliott.
Earlier this winter, we carefully selected our seeds – some heirloom, some new – tailored to the needs of both restaurants.
Mastery and artistry are important to us. Our dishes in both restaurants feature fresh ingredients accompanied by bold flavors sourced by the most dedicated producers, artisans, foragers and individual fishermen.
We love working with people who are passionate about what they do and seek out artisans and growers who are as dedicated to their craft as we are. In knowing the people who produce our ingredients and understanding the care that goes into their process, as chefs, we take a respectful approach in preparing their produce to its most heightened state.