Seasonality: In season, we source most (80%) of our produce from Full Moon Farm. Out of season, when we can’t source from our local counties, we buy northeastern-grown food from Red River Produce. We source 50% of our meats from Chicken Foot Farm.
Taste: We prepare our dishes with care. Our chef was trained in the San Francisco Bay Area, and attended Cornell University’s Hospitality program. She was nominated for a James Beard award in 2010. Every year, she takes a 2-week trip in early spring to explore a specific regional cuisine. See attached photos and menus for descriptions of our dishes.
Artisan: At this time, we do not sell any products. We do make our own pasta and all of our own condiments.
Authenticity: We use a variety of heirloom tomatoes for our summer menu. We invite our cooks and chefs to submit family recipes for us to try to reproduce. Our cheese plate features Southwest Ohio cheeses exclusively. We aim to provide diners with a taste of Southwest Ohio terroir.
Sustainability: We are trying to source more of our fish from a sustainable source, but it is still a challenge given the high costs of wild-caught fish and the fact that we are land-locked.
Low Impact: We currently don’t have composting, and packaging is still an issue, but it is something that we plan to improve in the next two years.
Connection: We can trace most of our ingredients used to small farms where we know the farmers and many of the workers. It is easy to contact them with questions regarding their produce.
Local Sourcing: In season, 50% of what we use in our restaurant comes from either Cincinnati or the Tri-State region. In the winter it’s harder, so that number goes down to about 30%.
Awareness: Our menu describes the source of the ingredients and we train our wait staff on how to describe the food to our guests
Fair Business and Labor Practices: Within our restaurant, we adhere to strict labor guidelines, but I have not personally visited all of the farms we source from.
Community: We supply food donations to many local events and donate food items to the following organizations. We work with an after-school program on nutrition. We are members of OEFFA and Chef’s Collaborative.