Our approach to service is directly reflective of who we are. We aim to provide service that is approachable, loving, authentic, and of the highest quality.

We use food as a vehicle for storytelling. All the food we serve comes from a special time, place, or memory in our lives. We aim to cook with the seasons, pay close attention to every detail of each of our dishes, and provide a product that is consistently delicious.

We have specific strategies and policies in place to provide team members time off, a healthy work-life balance, and an environment that strives to be free of all toxicity.

Perhaps the most practical and least abstract of our values. Every team member has access to all of our business accounting. Ninety percent of our profit is distributed equally amongst the team (with the remaining ten percent being reinvested in the business) and there are no differences in profit distribution among the team, regardless of experience. We believe that all labor is valuable.

All members of our team participate in active professional learning and development. We study cooking seriously and rigorously and have specific methods for feedback as well as group and individual learning.