“At a minimum, eighty percent of the ingredients we serve are grown and produced locally. We have an edible garden surrounding our restaurant where we grow fruits, herbs, and flowers that are featured in our dishes and seasonal cocktails. We partner with several local farms that grow a unique mix of vegetables exclusively for the restaurant, and we also purchase their imperfect, bolted, or unwanted harvests as a commitment to supporting the entire farming operation.”
Purple top turnip tacos with crushed beans, pork charcuterie crumble, charred vegetable molé, pickles and vegetable scrap hot sauce; grain salad with local wheat berries, marinated seasonal vegetables, whipped goat’s cheese, and radish or turnip-top pesto; goose-egg dessert with ice cream from the yolks of local goose eggs, preserved strawberries, poached rhubarb, and a crunchy meringue made with the goose-egg whites
Owners Michael and Tara Gallina first began winning national attention working at Dan Barber’s renowned Blue Hill at Stone Barns and have since become something of the Blue Hill of the Mississippi River Valley. Do ask about their inventiveness turning food waste into gold – it’s astonishing.
Vegetable-forward, farmer-driven restaurant celebrating the daily bounty of the midwest