Responsible for back of house management, organizing and supporting the crew in all aspects of operations - recipe development, training and records, cleaning and maintenance schedules, scheduling, ordering and inventory management, being informed of what is local and in season and planning menu items and weekly specials using these ingredients. 

House style is largely rustic with some more elevated aspects, imaginative, deeply reflective of the regeion. For historic reasons, we have been largely gluten free, and so now we offer GF regularly. We have a lunch and bar menu that is more casual and a dinner menu that allows for more elevated dishes.