An open demonstration kitchen under the direction of chefs Sarah Heard and Nathan Lemley keep this casually chic dining room abuzz with culinary action. The dishes are created from nose-to-tail and farm-to-table ingredients. The in-house garden produce is used in the preparation of the creative, seasonally changing menu. Seating and parking is limited, but the dining experience is well worth the wait. Only brunch is served on Sundays.
