This restaurant, on the forefront of the seed-to-table movement, is involved with local and regional farms in the growing process, from choosing seeds through the harvest. Fill a big bowl with fresh produce, choose a protein from hormone- and antibiotic-free sustainably-sourced meat and fish, then hand it to the chef to be cooked before your eyes. Also offered is traditional menu of Thai and Chinese appetizers and entrées. Drink specialties include homemade ginger ale. Vegetarian and gluten-free menus are available.
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