We Love Food
The colors of the farmers market in the spring, the smell of short rib braising in the fall and the inspiration found year round in NYC. These are a few of the reasons that we love food and cooking. Food culture and techniques are evolving constantly, now more than ever before it's an amazing time to be a chef.
Heirloom Tomato Thyme and Feta Sandwich on Toasted Wheat
Fried Chicken with Sausage Gravy on a Buttermilk Biscuit
Eggplant, portabello & arugula on grilled bread with a mushroom jus.
Braised Shortrib with Pickled Vegetables and Red Pepper Mustard
Crab & Lobster Roll with a side of Napa Slaw
