As we grow as a restaurant, so to does our farm. Our fruits, vegetables, herbs, sprouts and flowers are grown on the nearby Sycamore Bridge Farm which spans 85 acres near the Stillwater River.
Our Chef Michael Deligatta and Farmer Ed have been creating a sustainable model for this farm for years. The farm’s multiple bee colonies keep the restaurant stocked with honey and is available for purchase. When we say farm-to-table we mean it.